Torshi Mango (Persian Mango Pickle)
I have a weird lust for sour food; anything ranging from citrus to fruit lather appeals to me! Among all things sour, though, pickles stand high up for me as they are highly adaptable and easy to keep. They also go well with all sorts of stews, especially with those that have beef or lamb in them.
Now that it's summer and there's an abundance of mangoes in Asia, I thought of making this spicy (and sour!) pickle to complement many of the dishes I've tried making like gheimeh, fesenjan, and torshe kebab.
And it's worth mentioning here that a couple good things about this pickle is that it can be consumed just one day after canning, and that if mangoes are not in season or if you simply don't like mangoes, you can easily replace them with other fruits like kiwis.
Here's how it's done:
4 mangoes, peeled and dicedDirections
2.5 cups, white vinegar
5 tbsp tamarind sauce
2 tbsp lemon juice
5 dried chili peppers
5 cloves garlic
1 tsp ground angelica (golpar; optional)
1 tsp nigela seeds
1 tbsp ground coriander seeds
1 tsp salt
- Pour the lemon juice on mangoes and set aside for at least 1 hour.
- Bring the vinegar to a boil in a pan. Add garlic and tamarind sauce, and simmer for 5 minutes.
- Add in the spices and simmer for another 5 minutes.
- Finally, add in the mangoes and simmer for 1 minute.
- Pour the mixture in a clean glass jar. It can be eaten the day after, but it's better to age it for one month.