Gol Keri Quick Mango Achar Recipes

GOL-KERI (QUICK MANGO ACHAR)

Steps:

• Dust the onions with the salt and set aside for 15 minutes to let the onions sweat. Using a muslin cloth or strainer, extract and remove as much of the onion juice as possible. Rinse once after done and squeeze any remaining water away from the onions. Spread the onions onto a paper towel for 5 minutes.
• Mix all remaining ingredients in a large bowl until well combined. Stir carefully to keep the mango pieces intact. Add onion and mix again. Taste for salt, and adjust if needed. This salsa is best consumed cold, within 2 days of preparation.

GUJARATI GOR KERI RECIPE | GUD KERI NU ATHANU| SWEET AND SPICY RAW MANGO PICKLE

Steps:

• Wash the mangoes and peel the skin of the mangoes and then cut them into medium-sized pieces.
• Combine the mango pieces with salt and turmeric powder and leave aside overnight or 10 hours.
• After a day, mango pieces released some water and completely marinated.
• Then sieve water from mango pieces and dry them on muslin cloth for 4-5 hours or till it becomes completely dry.
• For pickle masala, add coriander seeds, split mustard seeds, split fenugreek seed, fennel seeds, cloves, black pepper and asafetida in the center.
• Now heat oil and allow it to cool for some time. Then add into the masala and cover masala with another plate.
• Then add turmeric powder and mix well. When the mixture is completely cool down add salt and red chili powder. Mix well. Pickle masala is ready.
• In a large vessel, add grated jaggery, pickle masala, and mango pieces. Mix well
• Wrap the vessel with a muslin cloth and tie it.
• Keep the covered vessel on the kitchen platform for about 4-6 days or until the jaggery melts and reaches a double string consistency.
• Store the gor keri pickle in clean sterilized glass jars and pickle will last up to a year. Serve with theplas, bhakris and khakras.

GOLKERI ( GUJRATI AAM KA ACHAAR)

Steps:

• MethodPeel and cut the mangoes into 1" pieces.Wash, add the turmeric, salt, mix well and cover and keep aside for 2 days, stirring every day.On the 3rd day, strain from salted water and spread the mangoes on a cloth to dry.Combine the mustard seeds and methi seeds and blend in a mixer to a coarse powder.Add this powder to the mangoes and mix well.Make a depression at the centre, add the coriander seeds powder, asafoetida and pour the hot oil and the remaining ingredients and mix well.Keep aside for 4 days under the sun or till the jageery dissolved completely.Store in an air-tight container.Use as required.