How to make Buffena -
Mango pickle with Indian spice and dash of garlic.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mangoes (आम), Mustard seeds (राई)
Cuisine : Gujarati
Course : Pickles, Jams and Chutneys
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 Recipe Card
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.
Nutrition Info
Calories : 2560 Kcal
Carbohydrates : 166.2 gm
Protein : 5.8 gm
Fat : 207.6 gm
Other : 0
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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.
