( 19 Votes ) 
Gor Keri
Gor Keri is a sweet mango pickle where raw mangoes are chopped and combined with sugar  and jaggery and some spices to make this famous ever delicious Gujarati pickle. The pickle is spicy and goes well with thepla's, bhakri's, mathri's, khakra's or just plain roti's.
There are two different methods of preparing this pickle. Traditionally the mangoes are mixed with sugar are made to sit in the sun for 7-14 days until the sugar melts and attains a 2 string consistency. Its easy when you have your own home, terrace and live in a place where sun is in abundance for more than 14 hours a day.
Due to weather constrains, another method was devised  to make the preparation of this pickle easier. All it requires is a bit of patience. Pickle lasts upto a 1 year when stored in a cool dry place. Make sure not to use wet spoons while scooping the pickle out.

Makes: about 2 cups of pickle

1 cup chopped raw mango
1 teaspoon salt
1/2 teaspoon turmeric powder
1 cup sugar
1/2 cup crushed jaggery

Masala Ingredients
1 cup roasted and crushed coriander seeds
1/2 cup rai ka kuria (peeled halved mustard seeds)
1/2 cup methi ka kuria (peeled halved fenugreek seeds)
1/2 cup chilli powder
1/4 cup asafoetida
1 tablespoon oil

Wash the mangoes and dry them completely. Peel the skin of the mangoes and then cut them into small pieces. Combine the cut mangoes, salt and turmeric powder and leave aside overnight or about 6 hours.

Once the mangoes have been marinated, add the sugar and jaggery little by little to the mango mixture and stir continuously using a spoon till all the sugar and jaggery is nearly dissolved.

Sun Method: Place the mango mixture in the steel vessel  with a rim  and cover with a muslin/ cheesecloth and tie it around with a thick thread/lace. Keep it under the sunlight for about 7 days or until the sugar and jaggery melts and reaches a double string consistency.  Bring it back inside once the sun sets everyday. Stir well the next morning and place it under the sun again.
Continue this process until the double string consistency has been reached

Stove top methodHeat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely. You will find bubbles frothing up on the surface, but continue stirring until double string consistency of the sugar syrup is reached and the mixture has turned thick. This step is crucial as over-cooking will make the sugar crystalize later. Remove from the flame and let the mixture cool completely. Continue stirring while it is cooling occasionally.

Heat a pan, add oil and roast all the masala ingredients and allow it to cool. Once cool the masala ingredients to the cooled mango mixture and stir well. Store in clean sterilized glass jars. The pickle lasts up to a year. 

Tip: Make sure, the mangoes you use are sour mangoes and have to be very raw, they should not have the yellowish pulp, but a greenish pulp. The more raw the mangoes, the longer the shelf life.