Bafena Mango Pickle (Variation 2)

Ingredients

• 25 whole Ripe but firm mangoes (small to medium size) (Originally '25 ripe but very hard Moji Majgam mangoes'. Choose a variety suitable for pickling like Rajapuri.)
• 3 pounds Split mustard seeds (Rai kuria) (Originally '3 Sher'. This large quantity forms the base of the thick gravy.)
• 1 pound Jaggery (Originally '1 Sher'. Cleaned and crushed.)
• 1/2 pound Garlic (Originally '0.5 Sher'. Peeled and coarsely crushed.)
• 4 tablespoons Salt (Originally '5 Tola' (approx 60g).)
• 2 ounces Red chili powder (Originally '1 Navtank' (approx 60g).)
• 1 tablespoon Turmeric powder (Originally '1 heaping spoonful'.)
• 5 cups Sesame oil or Peanut oil (Originally '1.5 bottles'. Estimated based on historical bottle sizes (~1.1 liters).)
• 3 cups Strong vinegar (Cane or Malt) (Originally '1 bottle'. Estimated based on historical bottle sizes (~750ml).)

Instructions

1. 1Wash the mangoes thoroughly, wipe them completely dry with a cloth, and remove the stems (dichka). Ensure no moisture remains on the skin.
2. 2Place the mangoes closely together in a large, heavy-bottomed pot (traditionally tin-lined copper, use stainless steel today). Sprinkle the salt and turmeric over the mangoes. Cover the pot with a tight-fitting lid that has a rim, and pour water onto the lid itself (this technique creates gentle steam inside without burning). Cook over medium-low heat.
3. 3After some time, uncover and check the mangoes. If they have puffed up nicely, carefully turn them over with a spoon to ensure even cooking. Cover again, refill water on the lid if necessary, and cook for another 30 minutes on low heat until tender. Remove from heat.
4. 4Remove the mangoes from the pot and spread them out to cool completely. Separately, heat the oil in a pan until hot, then remove from heat and allow it to cool down completely to room temperature.
5. 5Clean the jaggery and crush it to remove any impurities. In a large ceramic or glass bowl, mix the split mustard seeds with the vinegar thoroughly. Add the crushed jaggery, chili powder, and crushed garlic to this mixture and blend well.
6. 6Mix the prepared masala paste into the cooled oil. Coat each cooled mango thoroughly with this mixture (kharmoti) and pack them into a clean, sterilized glass jar. Pour any remaining mixture over the top to ensure the mangoes are submerged. Cover the jar with a lid and tie a cloth over it. Store in a cool, dry place. Stir the pickle occasionally (bringing bottom contents to top) as it matures over the next few weeks.