Mango pickle

Mango pickle

Torshi-ye anbeh

By
From
Saraban
Makes
600 ml
Photographer
Mark Roper

This is a version of a pickle we ate while visiting the Persian Gulf. It’s a gorgeous vibrant yellow–orange colour and has a sweet, tangy, garlicky flavour that goes particularly well with grilled or fried fish.

Ingredients

Quantity Ingredient
3 mangoes, peeled and finely diced
1 teaspoo fennel seeds, lightly crushed
1 garlic clove, grated
1/2 lemon, juiced
pinch sea salt
80ml water
2 tablespoons apple vinegar
2 tablespoons Saffron liquid

Method

  1. Combine the mango, fennel seeds, garlic, lemon juice and salt in a large bowl. Toss gently so the spices are evenly distributed.
  2. Bring the remaining ingredients to a boil in a small, non-reactive saucepan. Simmer for a few minutes, then pour onto the mango mixture and stir to combine. Ladle into sterilised jars and seal while still hot.
  3. Store in a cool, dark place for at least 2 weeks before eating. Once opened, the relish will keep for 1–2 weeks in the refrigerator.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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