A rustic melange of raw mango and jaggery The Goosebumps Gol Keri Pickle is nostalgia in every bite. Cubes of raw mango are pickled in hot Indian masalas and blended in a base of sweet jaggery. Sweet, tangy and spicy, this pickle can take you back to childhood when you could be both naughty and loving, at the same time!

Ingredients

Raw mango, Salt, Turmeric, Rai kuria, Methi kuria, Dhana kuria, Kolhapuri jaggery, Sugar, Red chilly powder, Til Oil

Shelf Life

This product is best before 1 year from the date of packaging.

Our Tradition

Our Mangoes arrive all the way from Valsad, they are brought to our warehouse by our In house Keri Expert ‘Bhola’. We choose Ladwa mangoes to make our Gol Keri because of their high water content, firmness its unique sourness and thin skin which makes them enjoyable to savour. The mangoes are washed, dried, peeled and then cut using a traditional ‘Pahsul’.

Salt and Turmeric are added to the mango and its mixed and kept in the mixing pan for 3 days or until our experts are satisfied that the right amount of water is leached out. This process also helps to preserve the mangoes and also seasons them adequately. The water that is leached out is used as a brine to naturally preserve a number of our exotic pickle vegetables and berries that aren’t available year round.

After 3 days the mangoes are drained and then sundried just enough to remove surface moisture , care is taken to not over dry it or they tend to get chewy. The mangoes are then cooled at room temperature and then sugar to added and mixed, it helps give the pickle a sheen. While the mangoes are cooling we make the masala which is a mixture of Rai kuria, methi kuria, dhana kuria, Kashmiri red chilly powder and til oil.

Then just like a traditional biryani, we layer our mixing pan first with the Gol keri masala, followed by the jaggery and then the mangoes, this layering is repeated a couple of times, with the last layer being the masala, this is done to facilitate even melting of the jaggery.

From the next day it is mixed twice a day by hand to ensure the jaggery melts evenly, this mixing continues for 3 to 4 days after which the pickle is put back in the sun for a day so that any unnecessary moisture is removed and the left over jaggery is melted.

The pickle is then cooled and read to be bottled and shipped to our customers.

Small batches

Goosebumps pickles rest for weeks in clay pots for slow fermentation process. We pack them in bottles and they are ready to be dispatched. We make everything in small batches because we want to keep the flavour of the product as fresh as possible. Traditional condiment that is a true rendition of the homemade pickles.

Gujarati Gol Keri Pickle (Mango Jaggery Sweet Pickle)