Steamed Whole Mango Pickle (Bafena)
This traditional Gujarati 'Bafena' pickle features whole, ripe but firm mangoes that are gently steamed to preserve their texture before being steeped in a rich, sweet-and-sour blend of jaggery and vinegar. Infused with a robust mix of split mustard seeds, garlic, and aromatic spices like cumin and black pepper, the mangoes absorb the complex flavors over time, becoming tender and succulent. A perfect accompaniment to Indian breads or rice dishes, this pickle offers a delightful balance of tangy, sweet, and savory notes that matures beautifully with age.
Ingredients
- 25 whole Round Mangoes (ripe but firm) (Originally 'Mazgaon round mangoes'. Choose a variety that is ripe but still hard/firm.)
- 3 pounds Jaggery (Gur) (Originally '3 Seers'. Converted based on historical weight (1 Seer ≈ 1 lb).)
- 2 pounds Split Mustard Seeds (Rai Kuria) (Originally '2 Seers'. Converted based on historical weight.)
- 4 ounces Garlic (Peeled and crushed. Originally '0.25 Seer'.)
- 2 ounces Salt (Originally '5 Tolas' (approx 58g).)
- 2 ounces Turmeric powder (Originally '1 Navtank'.)
- 2 ounces Whole Black Peppercorns (Originally '1 Navtank'.)
- 2 ounces Cumin seeds (Crushed. Originally '1 Navtank'.)
- 2 ounces Red Chili Powder (Originally '1 Navtank'.)
- 1.5 bottles Strong Vinegar (Approximately 1 to 1.2 liters.)
- 1 cup Mustard Oil (Originally '0.25 Seer' (approx 8 fl oz).)
- 4 cups Water (For steaming (quantity estimated).)
More recipes using Mangoes
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.
Methia Mango Pickle
This traditional Gujarati pickle features whole small mangoes stuffed with a potent, aromatic blend of fresh garlic, mustard seeds, cumin, and premium saffron. The raw mangoes are slit and filled with the rich spice paste before being submerged in pungent mustard oil to mature, creating a complex interplay of tangy, spicy, and savory flavors. A luxurious condiment that transforms simple meals into a feast, perfect for serving alongside curries, rice, or flatbreads.
Methia Mango Pickle (Variation 2)
This traditional Gujarati stuffed mango pickle features whole mangoes packed with a robust, aromatic spice blend of split fenugreek, mustard seeds, and garlic. The filling combines pungent spices with a savory dough-like masala that is stuffed directly into slit mangoes, creating a complex flavor profile that matures beautifully over time. Preserved in a mixture of strong vinegar and sesame oil, this pickle develops a tangy, spicy kick that perfectly complements Indian breads and rice dishes.
Mango Jam
This traditional Gujarati mango jam captures the intense, floral sweetness of Alphonso or Pairi mangoes in a rich, golden preserve. Slow-cooked with a generous amount of sugar until thick and glossy, it transforms fresh fruit into a decadent spread with a smooth, luscious texture. Perfect for enjoying on toast, mixing into yogurt, or serving alongside savory Indian breads like thepla or paratha.
Instructions
- 1Wash the mangoes thoroughly, wipe them completely dry with a clean cloth, and remove the stalks (dichka).
- 2Bring water to a vigorous boil in a large vessel. Place a colander or sieve over the vessel, ensuring the boiling water does not touch the bottom of the colander. Place the mangoes inside the colander, cover tightly with a lid to trap the steam, and steam until the mangoes are cooked through but still firm (not mushy).
- 3Remove the mangoes from the steamer and spread them out separately to dry and cool completely for 4 to 5 hours.
- 4Once the mangoes are completely cold, prepare the masala. In a large bowl, mix the split mustard seeds thoroughly with half a bottle of the vinegar. Then add the jaggery, crushed garlic, salt, turmeric, black peppercorns, crushed cumin, chili powder, mustard oil, and the remaining vinegar. Mix everything well.
- 5Place the mangoes into a ceramic jar or glass pickling jar. Pour the prepared spice and vinegar mixture over the mangoes. If there is any excess juice/liquid, pour that over the top as well. Cover with a tight lid and tie a cloth over the top. Let it sit for 5 to 6 days. After this period, stir the pickle from bottom to top to mix. Repeat this stirring process 2 to 3 times every few days.
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This traditional Gujarati Bafena pickle transforms whole raw mangoes into a tangy and spicy delight using a robust blend of mustard, garlic, and vinegar. The unique preservation method involves marinating whole fruit in a boiled vinegar and spice mixture, allowing the flavors to penetrate deep into the mango flesh over several days. The result is a tender, savory condiment that serves as the perfect accompaniment to Indian flatbreads or rice dishes.
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