mango pickle , sweet mango pickle
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 .
sweet mango pickle Gujarati pickle


  1. Anonymous says

    Rajkot… music to my ears. I am from Rajkot :).
    The pickle youve mentioned is often known as methambo or vaghariyu… adding more oil and storing in fridge gives it almost a years life.

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