Gur Keri Pickle (Mango Sweet And Sour Pickle)

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Gur Keri Pickle (Mango Sweet And Sour Pickle)


Cooking Time

Preparation Time :168 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 169 Hr 0 Min


Serves : 20
  • 1 kgs raw mango

  • 750 gms jaggery

  • 4 tbsp coriander seeds crushed (coriander kuria)

  • 5-6 tbsp fenugreek seeds crushed(methi ka kuria)

  • 4 tbsp mustard seeds (rai ka kuria)

  • 1 tsp asafoetida (hing)

  • 2 tbsp red chilli powder

  • 4 tbsp salt or as per your taste

  • 1/2 tsp turmeric powder

  • 2 tbsp mustard oil

  • 2 tbsp fennel seeds (saunf)


  • Wash and rinse mangoes. Cut into small pieces.
  • Add 1 tbsp salt and turmeric powder. Mix well. Keep rest for 24 hrs.
  • After a day drain water from mangoes.
  • Heat oil in a pan. Once smoke come out from oil. Switch off gas. Add asfoetida, and all spices. Mix all properly.
  • Let it cool. Add mango pieces. Mix all properly.
  • Cover the vessel. Let it rest for two days in sun light.
  • Now add crushed jaggery in pickle. Mix properly.
  • Keep pickle in sunlight for 5-6 continue days. Stir in between.
  • After 5-6 days pickle is ready to serve.
  • Adjust salt, red chilli powder, jaggery as per your taste.