Buffena

Ingredients 

• 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

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.
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.
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