There are two different methods to prepare Gor Keri and Chundo. Traditionally, the mangoes are mixed with jaggery or sugar and are made to sit in the sun for 7-14 days until the sugar melts and attains a two-string consistency.
Due to weather constraints for most people living in high-rise buildings, I devised another method to make them on the stove top. The pickle lasts up to a year when stored in a cool dry place. Make sure not to use wet spoons while scooping the pickle out.