This is a quick, simple and sumptuous torshi (pickle) that is served as a side for any rice and stew dishes. Serving a variety of pickles and relishes with main courses is a major part of the Iranian cuisine. In our home torshi making was an annual summer ritual for my mother and our hayat (yard) would be filled with fresh fruits, vegetables, tomatoes, limes and unripe sour grapes to juice. Years later, when I met my husband, I was happy to find out that in their home his father was in charge of making torshi and that he had designated a special place in the basement of his home to place the large clay jars used to preserve the pickles! I knew then that I'd met someone who also has the love of torshi in his genes! There's nothing like homemade pickles where you use fresh ingredients and favorite spices and adjust the seasonings to your liking. There are the common and popular pickles such as the eggplant pickle, mixed vegetable pickle and the garlic pickle, not to mention my favorite fruit pickle that I have written about in the past.
Today's recipe is pickled mango which I've grown to adore mostly in recent years. Mangoes make great pickles. They are soft, smooth, juicy and quite tasty. I like to maintain the color and the texture of mango while it gently simmers in tamarind infused sauce, spices, dried red pepper and garlic cloves and vinegar, until all the complex and different flavors come together nicely. I didn't chop the garlic and the peppers into pieces and chose to leave them whole. We don't want them to overpower the taste and also this way they would be easier to take out when serving.
Torshi Anbeh - Pickled Mango
4 firm ripe mangoes, peeled and cubed
4-5 whole garlic cloves, peeled
Juice of a lemon/lime
3 tablespoons tamarind sauce
1 tablespoon tomato paste
1/2 teaspoon turmeric
1/2 teaspoon golpar (angelica), crushed
1/2 teaspoon siah daneh (nigella seeds)
1/2 teaspoon crushed coriander seeds
1-2 dried red peppers
2 cups white vinegar
Salt to taste
- Place the mangoes in a bowl, sprinkle with fresh lemon juice and set aside.
- In a medium-sized heavy pot bring vinegar to a gentle boil over medium-low heat. Add the tomato paste and the tamarind sauce. Stir well.
- Add the garlic, red pepper and the spices, simmer for 5 minutes over low heat for the flavors to come together.
- Add the mangoes to the pot, add salt and cook for 5-7 minutes over medium-low heat, taste and adjust the seasoning if needed, turn off the heat.
- When cool, place the torshi in a washed and clean glass jar. Make sure all ingredients are covered by vinegar. Add more vinegar if needed. Refrigerate or keep in a cool and dry place. This pickle is ready to serve the next day.
This is a delicious side to serve with your favorite food.