March 26, 2018

Pickled Mango Bafenu

Recipe #1

by Anahita Irani

Ana’s Cook Nook

Was in the mood of Bafenu while the mangoes were in season.  Had not eaten in years so here it is.  Just the perfect tangyness and blend.  loved it.

BAFENU (PICKLED RIPE MANGO)
Cuisine : Parsi

Ingredients

3 ripe mangoes whole
½ vinegar
½ cup jaggery, grated
1 tbsp garlic paste
½ tsp turmeric
1 tsp red chilli powder
1 tsp cumin powder
1-1/2 tsps mustard powder
1 tsp salt
2 tbsps. Oil

Method

Take 3 ripe mangoes, wash and put into pressure cooker with a little water.  When the whistle blows turn it off and cool.  Open and cool the mangoes thoroughly.
Meanwhile, mix all the other ingredients well.  Apply to the mangoes well and store in a wide mouth jar.  Keep for 5-6 days and then enjoy with dal and chawal.

When ready it looks like this:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Recipe #2 (from http://www.mumbaiblogg.com/old-parsi-recipes/bafaenu-ripe-mango-pickle-quick-easy-recipe/)

Here is a Quick and easy recipe for Bafaenu, in the event some friends find the earlier recipe too cumbersome and elaborate. However, this Bafaenu may not stay well for as long as the Bafaenu from the first recipe. It would last at the very least for four to six months; though I have known it to stay well for much longer. You may also refrigerate the pickle after the first four, if you so desire.

INGREDIENTS:

25 ripe but firm mangoes about the size of your palm,

2 kg approx (2 Ser) jaggery;

900 gms (1/2 seer) mustard powder, preferably ground at home;

260 gms kilo (1/4 seer) garlic coarse paste;

750ml (1 seer) vinegar, preferably Sugar cane vinegar;

250 ml (1 pav) a *cooking oil of your choice;

60 Gms (5 Tola) salt;

Coarsely ground:

60 Gms (1 chatak) Red Chili powder;

60 Gms (1 chatak) turmeric powder;

METHOD:

Wash the mangoes, towel dry, and boil;

When fully cooked and soft, remove the mangoes from the vessel;

Spread them out to dry;

Mix the mustard in half the quantity of vinegar and whip;

Let the mustard mature in the vinegar;

Once the mustard is mature add the rest of the vinegar and the turmeric powder, and chili powder;

The mangoes should by now be dry, check for any remaining moisture (the slightest moisture will cause fungus to form and ruin the pickle);

Place the mangoes in a jar Of China clay or in a glass jar;

Sprinkle all the jaggery in small bits over the mangoes as you place them in the jar

Pour the vinegar mixture over the mangoes, sprinkle the salt and pour the oil over it;

DO NOT MIX OR STIR IN ANY FORM WHATSOEVER. It is likely to break the mangoes and destroy the pickle;

Close the bottle with an air-tight lid;

Tie a piece of cheese clothes or Muslin cloth on the lid;

For a few days, open the jar Every 2 days and bring the bottom-most mangoes to the top;

Thus evenly marinating and pickling the mangoes;

Then let it rest for a further 15 days to complete the pickling process.

The pickle is now ready to eat.

Please DO NOT ATTEMPT TO HASTEN THE PROCESS by using a stove to cook the mangoes in the vinegar marinade.

This will destroy the vinegar marinade and may even turn bitter.

  • Then they used home drawn unrefined peanut oil.