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