Recipe

Step 1: Preparing Mangoes
Details and Information:
Select fresh Rajapuri curry (green mangoes) from the market for optimal flavor and texture.
It's essential to start the pickling process as soon as you bring them home to maintain
freshness.
Peeling the mangoes and removing the green skin ensures that the pickle has a uniform
texture and appearance.
Recipe:
1. Wash the green mangoes thoroughly and peel off the green skin using a knife or peeler.

2. Slice half of the mangoes thinly for quicker pickling and leave the remaining mangoes in
large pieces for added texture.
3. In a bowl, combine 2 teaspoons of salt and 1 teaspoon of turmeric powder. Sprinkle this
mixture over the mango slices and pieces, ensuring they are evenly coated.
4. Allow the mangoes to rest for 2 hours to draw out excess moisture. This step helps
balance the tartness of the mangoes.
5. After 2 hours, strain the excess water from the mangoes using a strainer or cloth.
6. Soak the dried palm pieces in the strained mango water for a few minutes to impart a sour
flavor to the pickle.
7. Spread the mango slices and pieces on a cloth to dry naturally, avoiding the use of fans.
Step 2: Preparing Spices
Details and Information:
To create the flavorful spice blend for the pickle, we'll roast coriander, mustard, and
fenugreek seeds. These spices lend complexity and aroma to the pickle.
Roasting salt helps remove any moisture, ensuring the longevity of the pickle.
Recipe:
1. In a pan, dry roast 200 grams of coriander seeds until aromatic. Allow them to cool before
transferring to a bowl.
2. Similarly, dry roast half a bowl of mustard seeds and half a bowl of fenugreek seeds
separately. Once roasted, add them to the bowl with the coriander seeds.
3. In the same pan, roast 3 tablespoons of salt until moisture evaporates. Add the roasted
salt to the spice mixture.
4. Add 1 teaspoon of hing (asafoetida) to the spice mixture for a fragrant aroma.
5. Heat 3 tablespoons of oil until warm and pour it over the spice mixture. Stir well to
combine, then cover the bowl to allow the flavors to meld.
Step 3: Pickling Process
Details and Information:
Singh oil (gingelly or sesame oil) or mustard oil is traditionally used for pickling due to its
distinct flavor and preservative properties.

Kashmiri red chillies lend a vibrant color to the pickle without adding too much heat. Adjust
the quantity of chillies based on your spice preference.
Recipe:
1. Heat 800 ml of Singh oil (or mustard oil) until hot. Allow it to cool to room temperature
before using.
2. In a large mixing bowl, combine the prepared spice mixture with 1 tablespoon of turmeric
powder and 3/4 bowl of Kashmiri red chilli powder.
3. Add the dried mango slices, pieces, soaked dried palm pieces, and chopped Kashmiri red
chillies to the spice mixture. Mix well to coat the mangoes evenly.
4. Transfer the pickle mixture to a clean, dry glass jar, ensuring there's a layer of oil covering
the top to preserve freshness.
5. Allow the pickle to mature for 4-5 days, stirring occasionally to distribute the flavors.
6. Once matured, transfer the pickle to smaller serving jars, ensuring each jar has a layer of
oil on top to prevent spoilage.
Conclusion:
Congratulations! You've successfully prepared Gol Keri Athanu, with the flavors of traditional
Indian spices and tangy green mangoes. This homemade pickle is not only delicious but also
free from preservatives, making it a healthier alternative to store-bought varieties. Enjoy this
delightful condiment with your favorite meals or as a accompaniment to Indian snacks.
Remember to store the pickle in a cool, dry place to maintain its freshness and flavor.