“Golkeri nu Athanu” refers to a jaggery pickle, it would be a pickle made with jaggery (a type of unrefined sugar) and not with green mangoes. Jaggery is a common ingredient in many Indian cuisines, including Gujarati cuisine.

In a jaggery pickle, jaggery is typically melted and mixed with various spices and seasonings, such as red chili powder, turmeric, fenugreek seeds, mustard seeds, asafoetida, and salt. The mixture is then kept cover until it thickens and reaches a pickle-like consistency.

This type of pickle offers a unique combination of sweet, tangy, and spicy flavors. It is often served as a condiment or accompaniment to meals, providing a contrast of tastes to enhance the overall dining experience. Jaggery pickles can be enjoyed with bread, rice, roti, or any other main dish.

The jaggery used in the pickle not only adds sweetness but also provides some potential health benefits. Jaggery is known for being a good source of iron, calcium, and other minerals. It is also believed to have digestive properties and is often consumed for its potential medicinal benefits.

In summary, “golkeri nu athanu” as a jaggery pickle refers to a pickle made with jaggery and a variety of spices. It offers a unique combination of sweet, tangy, and spicy flavors, serving as a versatile condiment in Gujarati cuisine.

 

Ingredients used to prepare Golkeri nu Athanu Recipe:

• Mango Preserve in Salt & Turmeric water :
  • Raw Mangoes – 01 kg Rajapuri Keri (mango)
  • Salt – 02 tsp
  • Turmeric powder – 1/2 tsp

Pickle Ingredients :

• Rai na kuria – 50 gms
• Methi na kuria – 50 gms
• Dhana na kuria – 200 gms
• Turmeric powder – 02 tsp
• Kashmiri red chilly powder – 03 tsp
• Saunf – 03 tsp
• Black seed – 02 tsp
• Hing (Asafoetida) – 02 tsp
• Salt – 02 tsp (as per taste)
• Groundnut oil – 08 tsp
• Jaggery – 01 kg

Instructions for preparing Golkeri nu Athanu Recipe:

1. 1. Wash the mangoes thoroughly and pat them dry. Peel the skin and cut them into small pieces or slices. Remove the seed from the center.
   2. In a bowl, add the mango pieces, salt and turmeric powder. Mix well until the mango pieces are coated with the spices. Set aside for about 1-2 hours to allow the mangoes to release their juices.
   3. Grind the roasted fenugreek seeds, split corriander seeds and mustard seeds  into a coarse powder using a spice grinder.
   4. Add the powdered mixture, asafoetida and black seed & mix well to combine all the ingredients.
   5. Heat mustard oil or groundnut oil (or vegetable oil) in a separate pan until it reaches smoking point. Remove from heat and let it cool slightly.
   6. Once the oil has cooled down, pour it over the powdered mixture. Make sure that you add half of the oil to the mixture.
   7. Add turmeric powder, salt, red chilly powder in the mixture & mix well. Now cover the mixture & let it rest for few minutes.
   8. Now add jaggery in the mixture & mix well.
   9. Now add the dried mangoes in the powdered mixture. Make sure the mangoes are completely submerged in the mixture.
   10. Now let the pickle form the chashni from jaggery itself by keeping it in a room temperature for 2-3 days.
   11. After 2-3 days the Golkeri nu Athanu is ready to eat as the jaggery is melted in the pickle & mangoes are mixed well in the pickle.
   12. Transfer the mango pickle to a clean, sterilized glass jar. Close the lid tightly.
   13. Allow the pickle to mature and develop flavors by keeping it at room temperature for a few days. Shake the jar occasionally to distribute the spices.

Recipe video:

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