Torshi holu

Torshi holu

Peach pickles

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
375ml vinegar or cider vinegar
500g fresh peaches
1 tablespoon fresh ginger, grated
3 teaspoons ground coriander
3 garlic cloves, crushed
1 1/2 teaspoons tamarind paste
110g sugar
1/4 teaspoon ground hot chilli or chilli pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method

  1. Pour 250 ml of the vinegar into a preserving pan. Peel and slice the peaches, placing the slices in the vinegar as they are prepared. Add the ginger, coriander and garlic.
  2. Dissolve the tamarind paste in the remaining vinegar, then add to the preserving pan with the remaining ingredients.
  3. Bring slowly to the boil, stirring gently until the sugar has dissolved. Boil gently for 5 minutes.
  4. Ladle the pickles into warm, sterilised jars. Seal with glass or plastic lids and leave for 1 week before opening.

Note

  • You can also use 250 g dried peaches instead of fresh peaches. Rinse them well in cold water, then drain and chop. Soak them overnight in 250 ml wine vinegar or cider vinegar and proceed as directed in the recipe.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again