Gol Keri


Gol Keri

Gol Keri

Mango Pickle with Jaggery


6 large raw mangoes, peeled and cut into cubes

3 tbsp salt

2 tsp turmeric powder

1 ½ cup split mustard grain

2 cups split mustard grains

2 tbsp split fenugreek grains

6 cups jaggery, chopped

3 tsp asafoetida


1. Toss mango pieces with salt and turmeric powder. Spread them on a cloth and dry overnight in the shade. next day mix the remaining spices, chooped jaggery and mango  pieces In a large vessel.

2. Toss gently to mix. Fill this in a wide mouthed glass jar and cover the lid with a muslin cloth. Store it in a cupboard in a cool place (not in the kitchen). Stir with a clean spoon once in two days.

3. The pickle is ready when the jaggery has melted and the mango pieces are slightly softened. Take out 250 gms at a time in a small jar for everyday use. Enjoy with an Indian meal.


Makes approx. 5 kg 

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