Whole Raw Mango Pickle (Bafena)

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.

Ingredients

8 whole Raw mangoes (large, fleshy, small stone) (Original weight specified as 4 Seers (approx 8 lbs).)
8 ounces Ground mustard seeds (pure) (Originally '0.5 Ratal' (approx 0.5 lb).)
2 ounces Garlic (peeled and coarsely crushed) (Originally '1 Navtank' (approx 2 oz or 58g).)
3 tablespoons Salt (Originally '3 Tolas' (approx 35g).)
1 tablespoon Chili powder (fine) (Originally '1 Tola' (approx 12g).)
2 teaspoons Cumin seeds (finely crushed) (Heaping teaspoons.)
1 teaspoon Turmeric powder (Heaping teaspoon.)
1 1/2 cups Strong vinegar (Originally '0.5 bottle'. Estimated based on standard historical bottle sizes.)
1/2 cup Sesame oil (sweet oil) (Originally '0.5 Pasher' (approx 4-5 oz).)

Instructions

1In a non-reactive pot (stainless steel or enamel), bring the vinegar to a boil once. Remove from heat immediately and allow it to cool completely.
2Once the vinegar is cool, add the ground mustard, crushed garlic, salt, chili powder, crushed cumin, turmeric, and sesame oil to the vinegar. Mix thoroughly to combine.
3Wash the whole raw mangoes thoroughly and wipe them completely dry with a clean cloth. Add the whole mangoes to the vinegar and spice mixture, ensuring they are well coated.
4Transfer everything into a ceramic or glass jar. Cover the jar tightly with a lid and tie a cloth over the top. Allow it to sit undisturbed.
5By the third day, the mangoes will release water. From this point on, shake or turn the jar upside down occasionally to mix the liquids and coat the mangoes evenly. The pickle is ready to use when the mangoes have absorbed the marinade and softened.