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').)

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.