Bafena Mango Pickle (Variation 2)
A traditional Parsi whole mango pickle that balances sweet, sour, and spicy flavors in a rich, thick gravy. Whole ripe but firm mangoes are gently steamed until tender, then submerged in a robust mixture of split mustard seeds, jaggery, garlic, and vinegar. This classic condiment matures over time, creating a luscious, dark pickle that serves as the perfect accompaniment to curries and rice dishes.
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
- 1Wash the mangoes thoroughly, wipe them completely dry with a cloth, and remove the stems (dichka). Ensure no moisture remains on the skin.
- 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.
- 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.
- 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.
- 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.
- 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.