Jaggery is referred to “God” and “Keri” as mangoes in Gujrati. Masala Godkeri is a sweet and spicy pickle which can be best accompanied with theplas, handva, muthiya, vada, pakora, bhakhris or just plain chapatis. Here is how to make it.
- Raw mangoes - 1 kg (wash, wipe dry, peel and cubed)
- Jaggery - 750 grams
- Sugar - 750 grams
- Salt - 1 tsp
- Dhania ka kuria - 50 grams (crushed coriander seeds)
- Rai ka kuria - 50 grams (halved mustard seeds)
- Methi ka kuria - 50 grams (halved fenugreek seeds)
- Red chilli powder - 2 tsp
- Turmeric powder - ½ tsp
- Dry red chilies - 5
- Cinnamon - 2-3 sticks
- Cloves - 7-8
- Vegetable oil - 100 grams
- Asafoetida - ½ tsp
- Combine the cut mangoes, turmeric powder, salt and sugar. Mix them properly and leave it aside for half an hour.
- After half an hour. Tie a muslin cloth on the top of the vessel with a rim and place under the sunlight
- At the end of each day, bring it inside and stir it well. Stir it properly the next morning and place it under the sun again covering with a muslin cloth that is tied along the rim.
- Follow this process for 4days or until the sugar melts and reaches single string consistency.
- Once the mixture reached the single string consistency, add jaggery and stir it well.
- Now again repeat the same sun method for another 4days or until the jaggery melts and reaches double string consistency.
- In a pan, take oil and heat it till the smoking point. Remove from the heat and mix together mustard, coriander and fenugreek seeds along with turmeric powder, chili powder, cloves, dried red chilies, cinnamon, asafoetida and oil and mix well.
- Allow this masala to cool down. Once cool add the masala to the cooled mango mixture and stir well.
- Remove it in a sterilised glass bottle or jar. Keep it in a room temperature.
- It is now ready for consumption and can be preserved for a year.
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