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 to 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.

Ingredients:

SERVING: 20

1. 2 - Firm green raw mangoes

2. 3/4 Cup - Powdered jaggery

3. 1 tbsp - Split yellow mustard seeds ( this variety is used for pickling, if you don’t get it powder normal mustard seeds )

4. 1 tbsp - Roasted Fenugreek seeds

5. 2 tbsp - Roasted whole coriander seeds

6. 1 tbsp - Red chilli powder

7. A pinch of rock salt

8. 1tsp - Turmeric powder

9. 1 tbsp - Mustard oil or sesame oil

Method:

1. Wash and clean the mangoes, pat dry and peel. Chop into small cubes.

2. 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.

3. Meanwhile powder the spices mentioned, roasted fenugreek seeds, roasted coriander seeds and the yellow mustard seeds.

4. Heat the mustard oil or sesame oil in a pan 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.

5. Keep the flame on low and let the jaggery melts. Stir the whole mixture lightly taking care not to mash the mangoes. Remove after the jaggery is completely melted.

6. Let it cool before you bottle it in a clean glass jar. This instant gorkeri pickle stays good for months. Keep refrigerated and alway use a dry spoon. Tastes excellent with theplas, rotis, phulkas and bhakris.