Instant Gol Keri Mango Jaggery Pickle
Wednesday, January 29, 2014 by Unknown
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.
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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