Ripe Mango Pickle

Name: Ripe Mango Pickle
Ingredients: 4 pounds Ripe Mangoes (firm, fiberless) (Originally '4 Sher'. Use a variety like Patel or similar that is ripe but very firm and fiberless. Peel and cut into 2-inch pieces.); 1 pound Jaggery or Granulated Sugar (Originally '1 Ratal'. Use Patni jaggery or refined sugar.); 5 tablespoons Ground Mustard Seeds (Originally '4 Tola' (approx 46g). Use pure ground mustard.); 12 whole Dried Red Chilies (Goa style) (Originally '4 Tola'. Use dried Goa chilies or a spicy variety.); 1 1/2 tablespoons Salt (Originally '2 Tola' (approx 23g).); 2 tablespoons Garlic (Originally '2 Tola'. Dried or fresh garlic, peeled and minced.); 2 cups Strong Vinegar (Originally '1 Pint'.)

This traditional Gujarati pickle transforms firm, ripe mangoes into a sweet and tangy delight using a rich vinegar and jaggery syrup. The unique combination of ground mustard seeds, spicy Goa chilies, and garlic creates a bold flavor profile similar to Bafena, balancing heat with sweetness. Best enjoyed within three months, this pickle develops its full complex taste after maturing for ten to twelve days.

Ingredients

4 pounds Ripe Mangoes (firm, fiberless) (Originally '4 Sher'. Use a variety like Patel or similar that is ripe but very firm and fiberless. Peel and cut into 2-inch pieces.)
1 pound Jaggery or Granulated Sugar (Originally '1 Ratal'. Use Patni jaggery or refined sugar.)
5 tablespoons Ground Mustard Seeds (Originally '4 Tola' (approx 46g). Use pure ground mustard.)
12 whole Dried Red Chilies (Goa style) (Originally '4 Tola'. Use dried Goa chilies or a spicy variety.)
1 1/2 tablespoons Salt (Originally '2 Tola' (approx 23g).)
2 tablespoons Garlic (Originally '2 Tola'. Dried or fresh garlic, peeled and minced.)
2 cups Strong Vinegar (Originally '1 Pint'.)

Instructions

1Remove the stems from the dried red chilies. Place them in a small stoneware or ceramic bowl and soak them in a small amount of the vinegar for a short time until softened. Grind them into a paste.
2Peel the garlic and chop it into a fine mince. Peel the mangoes and cut them into 2-inch pieces.
3Dissolve the jaggery (or sugar) in the remaining vinegar. Strain the mixture into a non-reactive pot (originally tin-lined copper). Boil the mixture until it becomes a very thick syrup. Remove from heat.
4While the syrup is still warm but off the heat, thoroughly mix in the ground chili paste, minced garlic, ground mustard seeds, and salt. Finally, add the mango pieces and mix well to coat.
5Cover the pot with a cloth and allow the mixture to cool completely. Once cool, transfer to a jar. Cover the jar tightly with a lid and tie a cloth over the top.
6Stir the pickle from bottom to top every two or three days. The pickle will be ready to eat in 10 to 12 days. It remains good for up to three months.