Gol Keri (Mango Chutney with Jaggery)
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| Ingredients |
- 1 kg Raw mangoes
- 400 grams Yellow mustard seeds
- 100 grams Coriander seeds
- 100 grams Fenugreek seeds
- 300 grams Red chilli powder
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- 1 teaspoon Turmeric powder
- 2 kgs Jaggery
- 2 teaspoons Asafoetida
- 1 cup Oil
- Salt (As per taste)
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| Method |
Skin and dice the mangoes into 1 inch cubes. Discard seeds. Add salt and turmeric powder to the mango pieces, put in a stainless steel vessel and cover. Keep aside for three days, stirring the mixture once a day, everyday. On the fourth day spread the mangoes on a piece of cloth and sun dry for 4-5 hours.
Heat the oil and keep aside. Mix together the mustard, fenugreek and dry coriander. Make a well in the centre and add the asafoetida. Once the oil has cooled, add it in the centre of the well. Mix well and add the jaggery and red chilli powder. Rub this powder evenly on the mango pieces. Mix well. Keep aside in a steel vessel for three days, tossing the ingredients everyday.
Adjust seasoning as per taste, especially quantity of red chilli powder, jaggery and salt. Empty the pickle into a glass or porcelain jar, securing the mouth of the container with a muslin cloth.
The pickle has to stand for 3 months before it is ready to eat. Stir the pickle every third day with a spoon for the first 15 days. Then stir again once after 15 days. Continue to stir once a month for 2 months.
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Other Details |
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Serves: 6
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Time: 45 mins.
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State: Gujarat | Submitted by: System
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