Gujarati Gor Keri (Pickle) - Gor Keri is made with cubes of mango combined with mustard, fenugreek, coriander and spices and is more like a relish than ordinary mango chutney. A richly sweet and aromatic accompaniment. Suitable for vegetarians.

Ingredients:

Raw firm mangoes (preferably Rajapuri mangoes) - 3 kg
Crushed mustard seeds - 1 cup
Crushed fenugreek - 1/2 cup
Crushed dhana kari - 1/2 cup
Turmeric powder - 1 1/2 tbsp
Salt as per taste
Pinch of hing
Jaggery, crushed - 1 kg
Sugar - 1 kg
Red chilli (as per taste) - 1/4 cup - 1/2 cup
Mustard oil - 1 1/2 cup

1. Peel the mangoes and chop in to medium size chunks
2. Wash the chunks
3. Place it in a jar
4. Add 2 tbsp salt and 1 tbsp turmeric powder
5. Shake the jar so the pieces are evenly coated
6. Keep aside
7. Shake jar in a pendulum motion every 7-8 hours, for a day
8. Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes
9. Dry the chunks and let it dry on towel for 4-5 hours
10. Heat 1 cup mustard oil very well till smoky
11. Add dhana keri, and crushed fenugreek
12. Remove from fire, and let it cool slightly
13. Then add mustard, hing and salt
14. Let the oil cool completely
15. Then add turmeric and red chilli powder
16. Mix it well
17. Add sugar and jaggery
18. Mix it well with hand, to make a smooth paste
19. Then add mango chunks
20. Keep it in a container for 2-3 days, till sugar dissolves completely, stirring occassionaly
21. Put the pickle in an air-tight container and press down lightly
22. Put more oil, if required as oil should float on the pickle
23. The main jar should always have a layer of oil floating on top.