Golkeri Pickle (Sweet Mango Pickle)
This traditional Gujarati sweet mango pickle, known as Golkeri, combines the tartness of raw mangoes with the rich sweetness of jaggery and the warmth of spices. The sun-drying process concentrates the flavors, creating a thick, syrupy texture that perfectly coats the tender mango chunks and ginger slices. Infused with split mustard seeds and black peppercorns, this preserve offers a delightful balance of sweet, sour, and spicy notes that pairs exceptionally well with theplas or rotis.
Ingredients
- 5 pounds Raw Mangoes (large, firm) (Originally 5 Sher. Use a variety without fiber/strings (like Rajapuri). Peeled, stoned, and cut into chunks.)
- 5 pounds Jaggery (soft) (Originally 5 Sher. Use soft, good quality jaggery.)
- 1/2 pound Split Mustard Seeds (Rai Kuria) (Originally 0.5 Sher 'Soji daleli rai'.)
- 6 ounces Salt (Originally 15 Tolas. For marinating the mangoes.)
- 1/2 pound Fresh Ginger (Originally 0.5 Sher.)
- 4 ounces Whole Black Peppercorns (Originally 0.25 Sher.)
- 1 1/2 cups Mustard Oil (Originally 0.5 bottle.)
- 1 tablespoon Salt (for ginger) (Quantity estimated for marinating ginger (original text says 'a little salt').)
More recipes using Raw mango
Mustard Mango Pickle (No. 7)
This traditional Gujarati pickle transforms tart raw mangoes into a bold, tangy condiment using a unique vinegar and jaggery base. The robust combination of pungent mustard seeds, spicy red chilies, and aromatic garlic creates a complex flavor profile that balances sweet, sour, and savory notes perfectly. Unlike oil-based pickles, this vinegar-cured variety offers a sharp, refreshing crunch that pairs beautifully with simple rice dishes or flatbreads.
Mango Kusandi Pickle
This traditional Gujarati-Parsi pickle, known as Kusandi, transforms tart raw mangoes into a rich, savory preserve using a unique cooked method. Thick mango slices are cured and then simmered in pungent mustard oil with a robust paste of tamarind, Goa red chilies, ginger, and garlic, creating a complex balance of sour, spicy, and salty flavors. The result is a tender, melt-in-the-mouth pickle that serves as the perfect bold accompaniment to simple rice dishes or flatbreads.
Mustard Mango Pickle No. 2
This traditional Parsi-style mango pickle features fleshy raw mangoes marinated in a robust blend of ground mustard seeds, garlic, and aromatic spices. The unique preservation method involves sun-drying salted mango slices before steeping them in a tangy, boiled vinegar base, resulting in a pickle with a delightful crunch and intense flavor. Perfect as a zesty accompaniment to curries, rice dishes, or simple flatbreads, this pickle matures into a rich, savory condiment.
Whole Raw Mango Pickle (Bafena)
This traditional Gujarati Bafena pickle transforms whole raw mangoes into a tangy and spicy delight using a robust blend of mustard, garlic, and vinegar. The unique preservation method involves marinating whole fruit in a boiled vinegar and spice mixture, allowing the flavors to penetrate deep into the mango flesh over several days. The result is a tender, savory condiment that serves as the perfect accompaniment to Indian flatbreads or rice dishes.
Instructions
- 1Select large raw mangoes without fiber. Cut them into four pieces each, peel the skin, and remove the stones. Weigh out 5 pounds of the prepared mango pieces.
- 2Mix the mango pieces with 6 ounces of salt in a jar. Keep covered for one day. On the second day, toss the mangoes (mix bottom to top) to ensure even salting. On the third day, remove the mangoes from the jar.
- 3After removing the mangoes from the brine, spread them out and dry them in the sun for 2 to 3 days until they are sufficiently dried but not rock hard.
- 4Peel the ginger and cut it into thin slices. Mix with a little salt (approx. 1 tablespoon) and let it sit for one day. Afterward, remove the ginger, thread the slices onto a clean cotton string or skewer, and dry in the sun for one day.
- 5Crush the jaggery, remove any impurities, and mash it until it is soft. Mix in the split mustard seeds, whole black peppercorns, and mustard oil thoroughly until well combined.
- 6Finally, add the dried mango pieces and dried ginger slices to the jaggery mixture and mix well. Pack the pickle into a jar, cover tightly with a lid, and tie a cloth over the top. Stir the pickle from bottom to top every 2 to 3 days. The pickle is ready to use once the jaggery has fully melted and the flavors have matured.
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A traditional Gujarati sweet pickle made from sun-dried mango chips steeped in a rich, spiced sugar syrup and vinegar blend. This "Shira" pickle balances the tartness of firm, slightly ripe mangoes with the intense sweetness of rock candy and the warmth of cinnamon, cloves, and cardamom. The unique sun-drying process creates a chewy texture that softens perfectly as it ages in the aromatic preserving liquid, resulting in a condiment that pairs beautifully with spicy curries or simple flatbreads.
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This traditional Gujarati pickle transforms firm, ripe mangoes into a sweet and tangy delight using a rich vinegar and jaggery syrup. The unique combination of ground mustard seeds, spicy Goa chilies, and garlic creates a bold flavor profile similar to Bafena, balancing heat with sweetness. Best enjoyed within three months, this pickle develops its full complex taste after maturing for ten to twelve days.
Mango Kusandi Pickle
This traditional Gujarati-Parsi pickle, known as Kusandi, transforms tart raw mangoes into a rich, savory preserve using a unique cooked method. Thick mango slices are cured and then simmered in pungent mustard oil with a robust paste of tamarind, Goa red chilies, ginger, and garlic, creating a complex balance of sour, spicy, and salty flavors. The result is a tender, melt-in-the-mouth pickle that serves as the perfect bold accompaniment to simple rice dishes or flatbreads.
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This traditional Gujarati pickle transforms tart raw mangoes into a bold, tangy condiment using a unique vinegar and jaggery base. The robust combination of pungent mustard seeds, spicy red chilies, and aromatic garlic creates a complex flavor profile that balances sweet, sour, and savory notes perfectly. Unlike oil-based pickles, this vinegar-cured variety offers a sharp, refreshing crunch that pairs beautifully with simple rice dishes or flatbreads.