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).)
More recipes using Raw mango
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Mustard Mango Pickle No. 2
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This traditional Gujarati sweet mango pickle, known as Golkeri, combines the tartness of raw mangoes with the rich sweetness of jaggery and the warmth of spices. The sun-drying process concentrates the flavors, creating a thick, syrupy texture that perfectly coats the tender mango chunks and ginger slices. Infused with split mustard seeds and black peppercorns, this preserve offers a delightful balance of sweet, sour, and spicy notes that pairs exceptionally well with theplas or rotis.
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.
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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.
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