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Tuesday, May 15, 2018

Gorkeri Pickle Recipe

How to make GolKeri Athanu | Gujarati Keri Nu Athanu | Gujarati Sweet Mango Pickle Recipe | Aam Ka Meetha Achaar | Sweet Mango Pickle with Jaggery | Golkeri Recipe 

Hello Friends,

My blog post for today is a very famous pickle recipe.  Enjoy the true flavors of Gujarati cuisine with this delicious preparation. Sharing GolKeri Nu Athanu recipe with step by step photos.

Also refer one minute video - a quick recap of this recipe..

GolKeri is concoction of two Gujarati words. Gol means Jaggery and Keri means raw mangoes. Golkeri aka Gorkeri is a sweet and spicy pickle recipe made with raw mangoes - preferably Rajapuri Mangoes, Jaggery, Mustard oil & flavoured with Indian spices. 

This pickle recipe is usually prepared with Rajapuri Mangoes. This variety of mangoes are large in size, but with small seed, green in color and mainly used in the pickling process as very juicy with lots of flesh.

I had used sun dried Rajapuri mangoes in this pickle preparation. The shelf life of this pickle is more than a year. There is no need for refrigeration. Always use glass jars for pickle storage as glass jars prolong not only the shelf life of a pickle but taste better compared to plastic bottles. Store them in a cool, dry place. Don't use wet spoon. Stir it occasionally.

✅Let's get started 

  • Recipe details 
  • Preparation time 5-7 days
  • Cooking time 5 minutes 

✅Ingredients required 

  • 1 kg raw Rajapuri mangoes 
  • 1tbsp salt
  • 2tsp turmeric powder
  • 650 grams Jaggery or 1kg Jaggery if want to store for a longer time or as preferred.
I've added 650 grams of Jaggery in my second batch.  In the first batch which was tried with equal proportion of Rajapuri keri and Jaggery turned out very sweet for my family, so taken only 65% for this preparation. 

✅For pickle masala 

  • 4 tbsp / 60 g split coriander seeds  
  • 1 tbsp / 30 g methi kuria - split Fenugreek seeds
  • 2 tbsp / 60 g rai kuria - split mustard seeds
  • 1 tbsp / 15-20 g fennel seeds
  • 1½ tbsp salt or as preferred 
  • 2-3 tsp turmeric powder
  • 1tsp whole black pepper 
  • 1tsp cloves
  • 2 tbsp / 30 g red chilly powder 
  • 3 tbsp  / 45 g Kashmiri Red chilli powder 
  • 60-80 ml mustard oil
  • 1 tsp Hing - asafoetida powder


Quick recap

✅Step 1 Mise en place

◾Raw mangoes - Wash the mangoes in running water- pat dry - peel it - cut into medium size pieces - add salt and turmeric powder - toss it well - Keep covered for 10-15 hours - drain the liquid - spread the mango pieces on a big tray lined with kitchen towel and dry in the sun for six to eight hours.

✅Step 2 Prepare Pickle spice mix - tempering 

◾In a large mixing bowl, add all the ingredients mentioned under pickle spice mix. Keep it aside until called for.

◾Heat mustard oil to smoking point. Switch off the gas stove. Leave it to cool down a little. Pour oil over the pickle spice mix Mix it all well. Keep it aside until called for. 

✅Step 3 Final step - Mix all ingredients together 

◾In a big steel bowl, add the mango pieces, Jaggery and pickle spice mix tempered in step 2. Mix it all well. Cover it with muslin or cheesecloth. Keep the steel bowl under sunlight for 5-7 days until the Jaggery melt completely and reaches a double string consistency. Don't forget to keep stirring every day after you take the vessel back once the sun sets and next morning before placing under the sun.

◾After that, store the gorkeri pickle in sterilized glass jars. Store in cool and dry place. Don't use wet spoon. Stir it occasionally..


  1. What is the Optional for mustard oil

    1. You can try pickle with seasame seed oil (til oil) or even olive oil is also healthy option.. But I had never tried any other option in my pickles. I prefer mustard oil..

  2. very nice pickle.

  3. Great post on "Gorkeri pickle recipe". As a professional chef i have to appreciate your work. Keep Posting useful posts like this. Keep in touch with my websites- chocolate courses dubai | lifestyle cooking course

    1. Thank you so much. Appreciate your feedback on this blog post.