Keri ni Katki (Sweet Gujarati Mango Pickle)
Cooked raw mango with equal-weight jaggery, whole spices, and Kashmiri chili added after cooling. Sweet-sour Gujarati pickle for thepla, roti, and khichdi.
Ingredients
For the pickle
- About 450 grams raw mango, peeled, pitted, and cut into chunky cubes (weighed after prep)
- About 450 grams jaggery, grated (by weight, roughly matching the prepared mango)
- 2.5 tablespoons neutral oil
- 3 whole cloves
- 1 cinnamon stick about 1.5 inches
- 1 pinch asafoetida hing; optional if you avoid it
- 1/4 teaspoon turmeric powder
- 3/4 to 1 teaspoon fine salt divided, to taste
- 1.5 tablespoons Kashmiri red chili powder or to taste
Instructions
Prep the mango
- Wash the mangoes, peel, and cut into chunky cubes. Weigh the bowl of prepared fruit and set that number as your jaggery target weight.
Cook the base
- Heat oil in a kadai on medium heat. Add cloves and cinnamon. Let them sizzle a few seconds until fragrant, then add hing if using.
- Add mango cubes, turmeric, and about half the salt. Toss well so oil coats the fruit. Cover and cook 2 to 3 minutes until edges look slightly softened but centers still have bite.
Build the syrup
- Lower heat slightly. Add grated jaggery and stir gently until it melts into liquid. Simmer uncovered, stirring often, until the syrup thickens enough to form a thin single thread between your thumb and forefinger when you dip a metal spoon and pull apart (about 5 to 8 minutes depending on your pan and heat). Do not walk away at the end; this is where crystals sneak in.
- Taste for salt and balance. If the mango was very sharp, you can add a spoon of extra grated jaggery off the heat and stir until dissolved.
Finish and jar
- Remove from heat and cool completely in the pan. When there is no warmth left, whisk in Kashmiri chili powder until evenly red and glossy.
- Pack into a sterilized dry glass jar. Store refrigerated and use a clean dry spoon each time.
Notes
Chunky cubes keep texture. Very small dice can turn mushy after the syrup stage.
If crystals form after cooling, add a splash of hot water and gently reheat 1 to 2 minutes while stirring, then cool again before a final taste.
Add chili powder only after full cool-down for the cleanest color.
Pair with Gujarati thepla, plain roti, or khichdi-style meals.
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