Gorkeri pickle is a sweet spicy fare from Gujarat . One of the many popular pickles that is prepared during hot summer months when the market is brimming with raw mangoes of many kinds . There is an air of frenzy to pickle as much as possible some for months and some for the quick satisfaction . Traditionally Gorkeri pickle takes a few days to mellow and get ready . Fortunately we also have a quick stove top method where this pickle can be made and ready eat . 

Gujarat is famous not only for its delicious cuisine but also a mind boggling variety of pickles and Gorkeri is one such . Gorkeri and chundo are two most must have pickles in every Gujarati household . Having grown up in Rajkot and loving the cuisine and pickles it is no wonder I make  it unfailingly every mango season . Gorkeri , Chundo , Vadu manga , Avakkai Oorugai are some of the hot favorites in the season in my house in small quantities . 
The recipe is sourced from Tarla Dalal and works well . I also have a recipe for the traditional longer method which I will post soon in this blog . Meanwhile enjoy the delicious sweet spicy flavors of mango with the fragrance of spices .  

This is an excellent accompaniment for theplas , rotis, phulkas , and bhakris .

Preparation time .......20 minutes including resting time .
Cook time ..........17 minutes including steam cooking
Makes :                 approx 225 grams of pickle 


2 firm green raw mangoes 
3/4 cup powdered jaggery 
1 tbsp split yellow mustard  seeds ( this variety is used for pickling , if you don't get it powder normal mustard seeds ) 
1 tbsp roasted fenugreek seeds
2 tbsp roasted whole coriander seeds
1 tbsp red chili powder
A pinch of rock salt
1tsp turmeric powder
1 tbsp mustard oil or sesame oil 


Wash and clean the mangoes , pat dry and peel .
Chop into small cubes .
Mix turmeric powder with salt and coat on the cubes . 
Let it rest for 15 minutes . After 15 minutes drain the water it leaves and steam cook lightly  for 7 minutes but not very mushy . Keep aside to be added later . 
Meanwhile powder the spices mentioned , roasted fenugreek seeds , roasted coriander seeds and the yellow mustard seeds . 

Take a pan , heat the mustard oil or sesame oil and add the powdered jaggery , add the powdered spices , red chili powder, asafoetida powder , add the marinated steam cooked mango cubes after patting dry into the mixture . Keep the flame on low and let the jaggery melt . 
Stir the whole mixture lightly taking care not  to mash the mangoes 

Remove after jaggery is completely melted .
Let it cool before you bottle it in a clean glass jar . This gorkeri pickle stays good for months .
Keep refrigerated and alway use a dry spoon . 

Tastes excellent with theplas , rotis , phulkas and bhakris.
This is the instant method , there is another longer method which is the traditional method which I will post later in this blog .