Mango Pickle

Name: Mango Pickle (Torshi-e anbeh)
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: Makes 2 jars (½ pint/240ml each)
Cuisine: Iranian
Ingredients: 1 tablespoon pickling salt (or sea salt); 1 tablespoon pickling salt (or sea salt); ½ teaspoon ground saffron; 1 tablespoon Persian pickle spice mix*; 1 tablespoon ground cardamom; 1 tablespoon sugar; 1 tablespoon coriander seeds; 1 tablespoon fenugreek seeds; 7–8 cups (1.6–1.9 l) cider vinegar; 4 firm mangoes, peeled and chopped; 1 pound (450 g) dried tamarind

Torshi-e anbeh

Preparation info

Makes
2 jars

Difficulty
Easy
Ready in
1 hr 50

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

7–8 cups (1.6–1.9 l) cider vinegar
1 pound (450

Asia
Iran
Preserve
Gluten-free
Vegan
Southeast Asia

Method

Sterilize canning jars in boiling water. Drain and allow to dry thoroughly.
In a laminated pot, bring 4 cups vinegar and the tamarind to a boil. Reduce heat to medium and simmer for 30 minutes. Drain in a colander set over a bowl, and press with the back of a spoon to remove stones, pods, and fibers. Keep the liquid but discard the rest.
In the same l