Bufenu Or Ripe Mango Pickle In Oil
|Ripe alphonso mangoes||6|
|Garlic||100 Gram, skinned|
|Mustard powder||200 Gram|
|Cumin seeds||150 Gram|
|Chilli powder||3 Tablespoon|
|Turmeric powder||1 Teaspoon|
|Sugarcane vinegar||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Sesame oil||2 Kilogram (til oil)|
Wash the mangoes and dry them gently with a soft cloth and set aside.
Take a large bowl and place the mustard powder in it along with 1 cup of oil and beat well with a spoon.
Crush the garlic, cumin, cinnamon and cloves coarsely and set aside. Use half a cup of vinegar or dry crush.
Place oil in a large vessel on the stove. When the oil becomes hot, drop the mangoes one by one carefully into the vessel. Lower the flame and cook the mangoes in the oil turning them over several times till they are nice and red on the outside. Cover the pan and turn off the stove. Remove mangoes with a slotted spoon and place in a thali.
The next day, heat the jaggery and half a bottle of vinegar in a saucepan. Allow the mixture to boil well. Then cool it.
Take a large thali and pour all the ingredients such as the mustard and oil mixture, the vinegar and jaggery mixture, the crushed garlic, cumin, cinnamon and cloves and salt to taste. Mix vigorously with the palm of your hand. Add the chilli and turmeric powders. When the mixture is thick, pour in one cup of the oil in which the mangoes were fried. Mix well again.
Take a large mouthed tall glass jar. Pour in one cup of the mixture at the base and arrange the six mangoes in the jar. Pour the mixture over the mangoes, to totally cover them. Pour any leftover oil in which the mangoes were fried. Close the jar.
Eat after two months.