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).)

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.