Ingredients:
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
Method:
- 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.
