Instant Golkeri recipe - How to make Instant Golkeri
Main Procedure- Apply the salt and turmeric powder to the mango cubes and leave aside for 15 minutes.
- Steam the mangoes for 5 minutes and cool completely. Pat them dry using a dry absorbent cloth.
- Powder the split mustard seeds, crushed fenugreek seeds in a blender.
- Heat the mustard oil in a pan. Add the jaggery, ground seed mixture and coriander seeds and stir continuously till the jaggery dissolves.
- Add the steamed mangoes and chilli powder and mix well.
- Bottle in a sterilised glass jar and allow the flavours of the pickle to mellow down. The jaggery syrup will turn clear from an opaque thick syrup. This is ready to serve after 2 to 3 days.
- Store in a cool dry place at room temperature for 6 months.
- Care has to be taken while dissolving jaggery on the flame.
- Cook only till the jaggery dissolves and immediately take the pickle out of the flame to prevent the jaggery from getting caramelised.
Nutrient values (Abbrv) per tbsp
Energy | 77 cal |
Protein | 0.2 g |
Carbohydrates | 14.6 g |
Fiber | 0.5 g |
Fat | 2.2 g |
Cholesterol | 0 mg |
Sodium | 194.3 mg |