Ingredients
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1 kg Raw Mango (Totapuri, Vanraj, or Rajapuri)
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800g – 1 kg Finely chopped Jaggery
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1 cup Peanut oil
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3/4 to 1 cup Rai na Kuriya (Mustard dal)
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1/2 cup Methi na Kuriya (Fenugreek dal)
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1/4 cup Dhana na Kuriya (Broken coriander seeds)
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3/4 cup Kashmiri Chilli powder
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2 tbs + 1/2 tsp Salt
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3 tsp Turmeric powder(divided)
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8 Whole black peppercorns
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4-5 Cloves
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1 tsp Hing (Asafoetida)
About
For us Gujaratis, making a fresh batch of Gol Keri is the official start of the season. That perfect balance of tart raw mangoes, the deep sweetness of jaggery, and the crunch of the kuriya is unmatched. Whether it’s with a hot Thepla, some Dhokla, or just a simple Roti, this pickle is pure nostalgia in a jar.
Gol Keri is a delightful burst of flavors where raw mango meets jaggery in a perfect dance of sweet, tangy, and mildly spicy notes. This traditional Gujarati preparation is simple yet vibrant, capturing the essence of summer in every bite and adding a refreshing zing to everyday meals. 🥭✨
Tips
Keep it Dry: Never use a wet spoon or let any water get near the jar, or the pickle will spoil.
Cold Climates: If your kitchen is cold, leave the jar in the sun for 2 days to help the jaggery melt.
Firmness:Drying the mangoes under the fan overnight is the best way to keep the chunks firm all year round.
Steps
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1
Done
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Prep the Mangoes: Peel and cut the mangoes into large cubes. Mix them with 2 tbs salt and 2 tsp turmeric. Let them sit for 2-3 hours so the mangoes release their water. Drain it all out and spread the chunks on a clean cloth under a fan to dry overnight. |
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2
Done
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Make the Masala: Heat the peanut oil, then turn off the gas and let it cool down. On a plate, arrange the mustard, fenugreek, and coriander dal. Put the peppercorns, cloves, hing, and 1 tsp turmeric in the middle. Pour the cooled oil over them, cover, and let it sit for 30 minutes. |
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3
Done
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3. Spice it up: Once it’s cool, add the Kashmiri chilli powder and 1/2 tsp salt. Mix everything well. |
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4
Done
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The Pickle Process: In a large container, combine the dry mango chunks, the chopped jaggery, and the prepared masala. Cover it and leave it in a corner of your kitchen for 2 days. |
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5
Done
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Finishing Touches: Stir the pickle 4-5 times a day for those 2 days. Once the jaggery melts and you get that nice runny texture, it’s done! Store it in a clean, airtight glass jar. |
