Kor (Sweet) Keri

Recipe by
Total Time:
3 days
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 3 kg - raw firm mangoes (preferably Rajapuri mangoes)
  • 1 cup - crushed mustard seeds
  • 1/2 cup - crushed fenugreek
  • 1/2 cup - crushed Dhana Kari
  • one and a half tbsp - turmeric powder
  • salt as per taste
  • pinch of Hing
  • 1 kg - jaggery, crushed
  • 1 kg - sugar
  • 1/4 cup - 1/2 cup - red chilli (as per taste)
  • one and a half cup - mustard oil

How to Make Kor (Sweet) Keri

  • 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, asafetida 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 occasionally.
  • 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.