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Instant Gujarati GolKeri Achar Recipe
Jaggery and mangoes are known as “gol” and “keri”, respectively, in Gujarat. Gol means is basically jaggery mixed with green mango or dried fruits as well as spices such as cardamom, saffron and pepper. Some recipes also call for fennel seeds, which gives it a pleasant and aromatic taste.
Mango keris are also made with sugar and saffron, which gives them a more intense yellow color than the original one.
The ingredients are boiled together on low heat, continuously stirred for about an hour or so until it reaches the correct consistency, and form a thick syrup. It is then cooled before adding dried fruits and spices.
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This is also one of those traditional recipes that have passed down from generation to generation, so many families have their own version of this dish.
It’s a great way to store fruits for a longer period because sugar preserves the fruits from decaying.
In India, GolKeri Achar Recipe was invented to use up all the extra mangoes that arrive in towns and villages during summer.
Most of these mangoes are not suitable for eating raw because they’re either sour or have a hollow center, but jaggery can mask both of these flaws.
When combined with some spices and other ingredients, these less-than-perfect mangoes become a sweet, spicy, and fragrant dish that can be enjoyed throughout the year.
In Gujarat, this recipe is still prepared in the traditional way by stirring it over a pan of hot coals. The benefit of doing the pickle this way is you get a much richer flavor because it’s not cooked as long.
This pickle was traditionally made by rubbing raw mangoes with salt and turmeric powder (haldi) for two to three days. After that, the mangoes were sun-dried for up to six hours.
The recipe for Gujarati pickle is a shortened version of the traditional Indian pickle. I have discovered a shortcut that maintains the flavor of this recipe.
The mangoes no longer need to be dried in the sun. It is easy to prepare this recipe. This is an excellent accompaniment to muthias.
Recipe For Instant Gujarati GolKeri Achar Recipe
Prep Time: 15 mins.
Cooking Time: 10 mins.
Total Time: 25 mins
Course: Pickle
Cuisine: Indian
Servings: 1 cup. (14 tbsp )
Author: Ranjeeta Nath Ghai
Ingredients For GolKeri Achar Recipe
- 1 cup raw mango cubes
- 1/4 tsp turmeric powder (haldi)
- 1 cup (150 grams) grated jaggery (gur)
- 1 tbsp split mustard seeds (rai kuria)
- 1 tbsp split fenugreek seeds (methi kuria)
- 1 tbsp roasted coriander (dhania) seeds
- 2 tsp chilli powder
- 2 tbsp mustard oil
- 1 tsp salt
Instructions For GolKeri Achar Recipe
- Salt and turmeric powder should be applied to the mango cubes and left for 15 minutes.
- Steam the mangoes for five minutes, then allow them to cool completely. Remove any excess moisture with a dry absorbent cloth.
- Powder the split mustard seeds, crushed fenugreek seeds in a blender.
- In a pan, heat mustard oil and add the jaggery, ground seed mixture, and coriander seeds. Keep stirring continuously till the jaggery dissolves.
- Add the steamed mangoes and chilli powder and mix well.
- Let the flavors of the pickle mellow down in a sterilized glass jar. Eventually, the jaggery syrup will clear up from its opaque state. This is ready to serve after 2 to 3 days.
- Maintain at room temperature for 6 months in a cool, dry place.
PLACE YOUR ORDER NOW!
₹350/ half Kg
₹650/1Kg
(courier charges as per distance)
WhatsApp on 7678305152 to place order.
Tips For GolKeri Achar Recipe!
1. It is important to take care when dissolving jaggery on flames.
2. Remove the pickle from the flame immediately after the jaggery dissolves to prevent the jaggery from caramelizing.
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Quick Overview
Recipe Name: Instant Gujarati GolKeri Achar Recipe
Author: Ranjeeta Nath Ghai
Description: The recipe for Gujarati pickle is a shortened version of the traditional Indian pickle. I have discovered a shortcut that maintains the flavor of this recipe.
Preperation time: 15M
Cook Time: 10M
Total Time: 25M
Type: side dish/pickle
Recipe Yield: 1 cup. (14 tbsp )
Recipe Ingredients: 1 cup raw mango cubes, 1/4 tsp turmeric powder (haldi), 1 cup (150 grams) grated jaggery (gur), 1 tbsp split mustard seeds (rai kuria), 1 tbsp split fenugreek seeds (methi kuria), 1 tbsp roasted coriander (dhania) seeds, 2 tsp chilli powder, 2 tbsp mustard oil, 1 tsp salt
Recipe Instructions: Salt and turmeric powder should be applied to the mango cubes and left for 15 minutes. Steam the mangoes for five minutes, then allow them to cool completely. Remove any excess moisture with a dry absorbent cloth. Powder the split mustard seeds, crushed fenugreek seeds in a blender. In a pan, heat mustard oil and add the jaggery, ground seed mixture, and coriander seeds. Keep stirring continuously till the jaggery dissolves. Add the steamed mangoes and chilli powder and mix well. Let the flavors of the pickle mellow down in a sterilized glass jar. Eventually, the jaggery syrup will clear up from its opaque state. This is ready to serve after 2 to 3 days. Maintain at room temperature for 6 months in a cool, dry place.
Recipe Cuisine: Indian/Gujarati
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