Instant Gol Keri/Mango & Jaggery Pickle

This delicious Mango pickle (gol keri nu athanu ) is a famous Gujarati pickle. This Pickle is sweet, spicy and sour in taste. Traditionally, the mango is marinated in turmeric and salt water for 2 days after that the mangos were sun-dried for 2 to 3 days. Again marinate for 2 to 3 days with spices. So all process is very lengthy and take a lot’s of time. here I make this pickle in Microwave it’s very easy and quick recipe.u can prepare with in 20 minutes. You can store this pickle in a cool dry place up to a six month.

Ingredients:

1.      250 grams raw sour mango cut in cubes

2.      2 tablespoon salt

3.      1 teaspoon turmeric powder

4.      250 grams grated jaggery or brown sugar

5.      4 to 5 dry kharek (thoory dates)

6.      2 tablespoon oil

7.      3 tablespoon split yellow mustard seeds

8.      1 tablespoon split fenugreek seeds

9.      1 tablespoon whole coriander seeds

10.  1/2 tablespoon fennel seeds

11.  1 teaspoon asafetida

12.  2 tablespoon red chili powder

13.  1/4 teaspoon turmeric powder

14.  1 teaspoon salt  

Method:

1.      Wash, wipe and peel the skin of the mangoes, cut in cube.

2.      In one large bowl combine mangoes, 2 tablespoon salt and 1 teaspoon turmeric.

3.      Leave for 5 to 8 minutes, every 2 to 3 minutes toast well.

4.      Now remove the mango cubes in microwave safe bowl.

5.      Cut the kharek lengthwise and mix with mangoes.

6.      Cook in microwave for 30 seconds in high heat.

7.      Remove and mix well the mangoes again cook for 30 seconds.

8.      Cook until mangoes very little soft, don’t over cook.

9.      Keep these mangoes aside for 2 minutes than mix in jaggery.  

10.  Now in another microwave bowl heat the oil until smoke.

11.  Add all spices mix well cover and leave this mixture for 5 minutes

12.  Stir the mango and jaggery mixture, after 5 minutes mix all spices and mango. Mix well.

13.  Now after every 4 to 5 hours stir well this mango pickle.

14.  Store in a sterilized glass jar and allow the flavors of the pickle to mellow down.

15.  Serve after 2 days with Gujarati mealJ.

Note:
You can substitute jaggery for granulated white sugar or brown sugar.
Make sure not to use wet spoon while scooping the pickle.  

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