Monday, May 13, 2013

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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11 comments:

Ms.Chitchat said...

Tasty and tangy pickle, loved the addition of jaggery,a sure try.

Gajus kitchen said...

Lovely and mouthwatering pickle

Kalpana Sareesh said...

wow yumm pickle..

nayana said...

simply mouthwatering ...todays post : http://nayanas-kitchen-kreations.blogspot.in/2013/05/ice-apples-and-mango-smoothie.html

Sona - quick picks/pick quicks said...

anything that is spicy with a touch of sweetness..is definitely for me !1 loved the pickle..nice recipe. thanks for shairng..do drop by my spaces too when u get the time.

Mina Joshi said...

The mango pickle looks delicious. I am going to book mark the recipe to try soon.

kala said...

yummyyyy pickle

Cookware Online said...

this is not pickle ...i like as herb side dish..wow here adding a lot of culinary herbs to make yaar!!!

easyfoodsmith said...

Have bookmarked this recipe Daksha. It sounds delicious. I am sure it will get instantly polished off at my home :)
Thanks for sharing.

Torviewtoronto said...

delicious flavours

Ventair Modular kitchen said...

Wonderful post and the recipe looks amazing... :-)
Thanks for sharing such valuable post.

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