Torshi Anbe | Persian Style Pickled Mango

Torshis are an inseparable member of Persian food table. Remove this item and you will see disappointment in an Iranian’s eyes. What is Torshi? It is a sour condiment that is usually made by putting fruits and vegetables in vinegar. They also have another condiment which is salty and is called Shoor. This time, they put the ingredients in salty water. Torshis are favorite side dishes of Persians and they have real unique taste. Here we are going to teach you how mango is made into torshis. Do not leave us, you will have fun for sure.

Torshi Anbe Recipe

PersianGood Team

Have you ever tasted sir torshi or torshi liteh? You probably have, if you are a fanof Middle Eastern dishes, as they usually serve condiments with their maincourses.

Torshi anbe is a perfect Persian sour side dish that is madeby mangos. This torshi comes from South of Iran and it is originally fromstates like Bushehr and khoozestan. If you are a fan of exotic food, spend someminutes reading this article and give yourself a perfect exotic present.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine persian

Servings 10 people

Ingredients

  

• ¼ of a packed (2 tbsp) Tamarind
• 5 Unripe mangos
• 250 g Pomegranate molasses
• 125 g Dates syrup
• 125 g Sugar optional
• 125 g Black seeds
• 5 teasp Grated garlic
• 2 liter Vinegar
• Olive oil as much as required
• Pepper, salt, other spices you desire as much as required

Instructions

 

• Wash the mangos and dry them. Slice them and remove the seed. Dice the mangos into four pieces. Do not peel the fruit.
• Saute the spices with olive oil for a bit. Then pour some of the tamarind into a bit of vinegar and heat it. Let it boil and become diluted. Sift the content. Then bring the rest of the vinegar to the boil and add the content to it.
• When it is boiling, add two fistful of mangoes and wait for7 to 8 minutes. When the time is passed, add the dates syrup and pomegranate molasses to the content. Then add all the mangoes to the mixture and turn the heat off.
• When it is cool, wait for 12 hours and add garlic and blackseeds to the Torshi! Now you can pour the Torshi into different jars.

Helping notes!

• If you want to use yellow and ripe mangoes, better to balance its sweetness with pepper and vinegar. You can also smash the mangoes to have the taste all absorbed by the flesh of the fruit.
• Do not use a metal spoon while making the torshi.
• Do not use a jar with a metal lid.
• When the content is cold, add the garlic to the torshi.
• Try to use oil in making torshi in order not to have a rotten condiment.