How to make Buffena -

Mango pickle with Indian spice and dash of garlic.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mangoes (आम), Mustard seeds (राई)

Cuisine : Gujarati

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Avakkai Bhune Aam Ki Chutney Hirvi Mirchi Cha Thecha Spiced Olives and Dried Tomatoes

Buffena

Buffena Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Buffena Recipe

  • Mangoes ripe 2 medium

  • Mustard seeds 11/2 tablespoons

  • Green cardamoms 2

  • Cloves 2

  • Cinnamon 1 inch stick

  • Vinegar 1/2 cup

  • Oil 1 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Jaggery (gur) grated 1/2 cup

  • Salt 4 teaspoons

  • Garlic chopped 5 cloves

Method

Step 1

Peel and cut mangoes into cubes. Sun dry and powder the mustard seeds. Grind cardamoms, cloves and cinnamon to a paste with a little vinegar. Heat half the oil to a smoking point.

Step 2

Reduce the heat, add the mango cubes and cook for five minutes. Drain the mango cubes and strain the oil. Combine red chilli powder, turmeric powder, spice paste, jaggery, salt and chopped garlic with the remaining vinegar and the strained oil to make a paste.

Step 3

Spread the spice paste over the cooked mangoes uniformly and arrange in a wide mouthed jar. Mix the remaining oil (after heating and cooling) into the mangoes thoroughly. Cover and allow the pickle to mature for ten days before use. It lasts for a few months.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.