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Jaggery is referred to as "gol" and mangoes are known as "keri" in Gujarat. In the past, this pickle entailed a lengthy process as salt and turmeric powder (haldi) was applied to the raw mangoes and filled in jars for 2 to 3 days after which the mangoes were sun-dried for 5 to 6 hours. As the name suggests, this recipe is a quicker version of the traditional Gujarati pickle. I have found my own shortcut for this recipe without sacrificing its flavour. Now there is no need to sit and wait for the mangoes to dry in the sun. Just follow this easy to prepare recipe. Golkeri is an ideal accompaniment for muthias.
Storage upto 6 months: In a cool dry place.Preparation Time: 15 mins.Cooking Time: 10 mins.
Makes 1 cup.
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