Gol Keri (Sweet and Sour Mango Pickle)

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Soaking Time: 20 minutes

Ingredients

3 raw mangoes

1 ½ cup jaggery (gud)

1 teaspoon turmeric powder

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 teaspoon pepper corns(optional)

1 teaspoon mustard seeds powder

1 teaspoon fenugreek seeds powder

½ teaspoon asafoetida

2 tablespoon red chilly powder

2 tablespoon oil

Salt

 

Method

Take raw mangoes, peel the skin and make small pieces.

Add salt, turmeric powder, mix it well and keep it for 20 minutes.

Cook in microwave for 30 seconds. Mix it well and cook it again for 1 minute. If it is still hard then cook for 30 seconds more. Strain the mangoes.

If you are not using microwave then you can steam the mango pieces.

Mix jaggery into mango and keep it aside.

Take a pan and heat oil. Add other spices and sauté it for about ½ a minute. Keep it aside. When it cools slightly, add mango-jaggery mix in the spices and mix it well.

Let it cool completely. Store the pickle in air-tight container. It will be ready within 2-3 days. Stir it twice in a day with a dry spoon. Make sure that the spoon is not wet otherwise it will spoil the pickle.

 

Traditionally it is done by soaking mango pieces in salt and turmeric for 2-3 days. Take it out and let it dry on a cloth for 2 more days till it is dry.

Take a bowl, mix mango, jaggery and all the spices except oil. Heat oil and let it cool completely. Add it to mango pickle and mix it well.

Store it in air-tight container. Stir it every day till it is done. It will be ready in 2-3 days.