Saffroned Mango Pickle

Name: Saffroned Mango Pickle (Torshi-e Anbeh-o Zaferan)
Prep time: 9 h 2 min
Cook time: 5 min
Total time: 9 h 7 min
Yield: Makes 1pt/480g
Cuisine: Iranian
Ingredients: 1½ cups/420 ml apple cider vinegar; 1 tablespoon nigella seeds; 4½ teaspoons pickling salt (or coarse sea salt); 1½ teaspoons red pepper flakes; 1 teaspoon ground Persian hogweed seeds/golpar; 5 black peppercorns; 1 tablespoon coriander seeds; 1 teaspoon mustard seeds; 2 lb/900 g firm mangoes, peeled and coarsely diced; ½ teaspoon ground saffron treads or ½ teaspoon turmeric

Torshi-e Anbeh-o Zaferan

Preparation info

Makes
1 pt

Difficulty
Easy
Ready in
10 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

For this pickle, it is best to use firm, unripe mangoes. This helps the fruit keep its shape as it ferments.

Ingredients

mangoes

2 lb/900 g firm mangoes, peeled and coarsely diced
4½ teaspoons

Asia
Iran
Preserve
Vegan
Gluten-free

Method

Sterilize a 1pt/480 g jar in boiling water. Drain and allow to dry completely.
For the mangoes: Place the mangoes, salt, peppercorns, red pepper flakes, and saffron in a mixing bowl. Mix well, cover, and allow to macerate for 8 hours at room temperature.