Without Gor Keri, gujarati thepla, poori, bhakhri or paratha are incomplete. This recipe is a speedy version of the traditional Gujarati Gor Keri which is prepared under the sun and can be ready in 2-3 weeks.
If you are an Indian, no matter whichever part of India you might come from, pickle is likely to have been a part of your food memories.
Pickle plays a very important part in Indian cuisine and as a tasty accompaniment capable of weathering long journeys. In western countries, it also plays the role of an appetiser with papadam.
At this time of the year my grandma would be on one mission for sure and that was MISSON PICKLE!
She was busy buying the best raw mangoes and other ingredients for various pickles such as Keri No Chundo , Keri nu Khatu Athanu and Raiti Gor Keri. Obviously, all of them were prepared under the scorching sun in Gujarat, India.
Being Gujju we love to relish a couple of types of Mango pickles with Khichdi and Indian bread. I do not prepare too many pickles here or if I do make then only in small quantities including this mild and sweet relish Keri No Murabbo or Murabba. A few years back my Dad was so smitten by my grandma’s homemade Gor Keri, that she sent it all the way from India again. He persuaded my mum to prepare this pickle at home while the sky was full of rain-bearing clouds. Instant Gor Keri turned out so delicious. That is the joy of making an instant pickle at home, you do not worry about the weather yet you can have deliciously wonderful pickles ready to enjoy. Generally, Gor Keri nu Athanu ( Gor-Jaggery, Keri-Mango ) is prepared with Rai and Methi Na Kuria ( split Mustard and Fenugreek seeds ) but my grandma used to prepare only with Rai Na Kuria thus I called this pickle Raiti Gor Keri!
