Buffena Mango pickle with Indian spice and dash of garlic. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Mangoes , Mustard seeds Cuisine Gujarati Course Pickles, Jams and Chutneys Prep Time 3-Above Cook time 0-5 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Advertisment Ingredients list for Buffena 2 medium Mangoes ripe 11/2 tablespoons Mustard seeds 2 Green cardamoms 2 Cloves 1 inch stick Cinnamon 1/2 cup Vinegar 1 cup Oil 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder 1/2 cup Jaggery (gur) grated 4 teaspoons Salt 5 cloves Garlic chopped Method Advertisment 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. 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. 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. Nutrition Info Calories 2560 Carbohydrates 166.2 Protein 5.8 Fat 207.6 #Cloves #Green cardamoms #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article