Torshi Anbeh Recipe “Mango Pickle with Tamarind” in 2 Ways

Torshi anbeh is a traditional seasoning in many countries such as India, Pakistan, and Iran, which is prepared with raw mango, pickled spices, and oil.

This pickle is very popular in South and Southeast Asia. People usually eat this pickle with meals. It’s true that you haven’t experienced the joy of cooking until you’ve made your first mango pickle.

Related: torshi hafte bijar.

How to make torshi anbeh? (Torshi anbeh recipe)

Traditionally, chopped mangoes are pickled with spices and oil in large ceramic containers. As the mango pickle ages, the ingredients are fermented and develop a great taste.

There are generally two types of mango pickles: whole mango pickles and chopped mango pickles.

Of course, Torshi anbeh is made differently depending on the region and the spices used. This pickle is made with carefully selected ingredients such as raw mangoes, spices, and oil for great flavor and taste.

Although our country has a long tradition of making pickled and sir torshi at home, today’s hectic lifestyle makes it impossible to follow this custom.

The best torshi anbeh is one that is created with the right combination of fresh ingredients and provides a delicious experience while also improving your health.

Consuming this tasty condiment in moderation is important to reap its full benefits.

For: 10 people

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients:

You can also read kale pache recipe.

Instruction:

To make a thick and delicious torshi anbeh in the Khuzestan and Southern ways, you need to rest the mangoes after washing them with spices and then mix them with olive oil and vinegar. You can also use your favorite local spices in the recipe for torshi anbeh.

1. Prepare the mangoes

To make saffron Bandarabbasi torshi anbeh, first, cut the mangoes’ skin into wedges and chop them.

Pour the mangoes into a suitable container and sprinkle the desired salt on them. First, sprinkle a little salt and taste it so it is not salty; if the salt is low, add more. Add other spices and peppers except sugar and black seeds.

2. Boil vinegar and olive oil

Leave the seasoned mangoes in the sun for half an hour until the mango juice comes out. In the meantime, pour vinegar and olive oil into the pot and put it on a medium flame until it reaches boiling temperature. Pour seasoned mangoes with crushed garlic into a separate pot and add sugar.

3. Add vinegar to the mangoes

Now add the boiled vinegar to the mangoes little by little. The vinegar should only cover the mangoes and be enough to stir the mangoes with a spoon.

Increase the gas flame so the mango and vinegar boil, and cook on the flame for 5 minutes.

Turn off the flame, let the torshi anbeh cool, and then add the black seeds to the pickle. Pour torshi anbeh into a clean, dry, and odorless container and close the pickle lid tightly. Store torshi anbeh in a dry and cool place.

You can also read khiar shoor.

History of Torshi Anbeh

Mango is known as the king of fruits and is loved by all age groups because of its sweet and aromatic taste. Pickles have been around for thousands of years; it’s hard to imagine an Indian plate without a spoonful of pickles.

The first torshi anbeh came from India. Pickling in India is a tradition with almost 4,000 years of technique behind it. Cookbooks written since the 16th century contain torshi anbeh. Mangoes are still served at almost every meal in the northern states of India. Some even mix it with plain rice to enjoy its spicy, tangy, and sometimes sweet ingredients.

The pickling process was first introduced to preserve food for long periods of time on sea voyages. Pickles are mentioned in the Bible and other historical texts. Cleopatra, the queen of Egypt, attributed her beauty to the use of pickles.

This torshi is delicious like the other pickles: sir torshi, torshi liteh, torshi albaloo, and torshi bamieh.

In ancient times, pickling was done by drying foods in the sun and then drying them with salt or immersing them in salt water. In the 13th century, pickles were served as the main food during the famous feast of Shah Jan.

You can also read abgoosht recipe.

Properties of Torshi Anbeh

Do you know the properties of mango or its pickles? If not! We recommend not to miss the continuation of this article. According to recent research, mango has more vitamin C than apples, bananas, lemons, and oranges. The vitamin C content in mango is excellent in treating blood disorders. Those not used to consuming citrus fruits can eat mango raw or add it to their food and eat it cooked.

• High antioxidant
• Abundant nutrients
• Strengthen the body’s immunity
• Protect skin and hair
• Aid in digestion
• Balancing blood pressure
• Eye health regulator
• Help to lose weight

Mangoes are good sources of both types of fiber, both soluble and insoluble. Fiber is a carbohydrate in plant foods that you can’t digest. Insoluble fiber doesn’t break down in your digestive tract, which adds bulk to your stool (poop). As a result, your stool is softer and easier to pass.

sourced by:health.clevelandclinic.org

How to make mango pickle with tamarind

Now it’s time to prepare mango pickle recipe with tamarind, which is very simple and easy. This model is also similar to normal mango pickles, but with a little difference, you will see below. So stay with me.

Ingredients torshi anbeh with tamarind:

Instruction:

To prepare torshi anbeh with tamarind, boil vinegar with tamarind and add it to the mangoes you have already prepared.

Finally, add garlic and black seeds to the pickle. This Persian pickles does not need to be cooked; it is enough to put it on the heat and turn it off before the mangoes boil.

1. Prepare the mangoes

Wash and dry the mangoes. Then, cut them in half and remove the core. Cut the mangoes into four wedges or rings and set aside.

2. Prepare other ingredients

At this stage, pour the spices into a pan and heat them until they are sauteed. You can add olive oil to the spices at this stage.

Then, pour tamarind with vinegar on the heat until it boils and dilutes. After a few minutes, strain the ingredients with a colander.

3. Add the mangoes

After straining the vinegar, add the tamarind liquid and pour 1 glass of chopped mangoes. Heat the ingredients to boil.

After 10 minutes, add the pomegranate paste. Then, add all the mangoes to the pickle sauce and turn off the heat before it boils.

4. Pour the mangoes into the bottle

Allow the mangoes and pickles to cool down. Then add black seeds and garlic and pour the ingredients into dry and clean jars.

Close the lid of the torshi anbeh jar tightly and place it in a dry place away from the sun.

FAQ for Torshi Anbeh:

1. What is torshi anbeh spice?

There are different types of torshi anbeh spices. This spice includes black pepper, green cardamom, cumin, cinnamon, and safflower, which are combined in different proportions.

Another type of this spice for torshi anbeh is prepared with a combination of red pepper, coriander seed, fennel, black seed, and nettle flower.

The first type is used in Bandar Abbasi torshi anbeh, and the second is vinegar torshi anbeh spice. It makes Indian, Pakistani, and Sistan and Baluchistan style mango pickles.

2. What should we do so that torshi anbeh is not crushed?

The important thing about making torshi anbeh with olive oil is that if you want your Mango Pickles not to be crushed.

For the mangoes in it to be right, you should only add the combination of olive oil and boiled vinegar to the mangoes, and after adding them to the mango, pickles do not boil on the gas flame.

You can also make Mango Pickles with green and whole mangoes.

Did you like a recipe for torshi anbeh?

• If you have experience eating Mango Pickles, please say your comment.
• If you are looking for vegetarian food, I suggest you this torshi.
• You can ask me questions about these Persian pickles in the comments. I will answer your questions as soon as possible.
• If you make this drink and love the taste of it, please share your pic with us on @mealscook Facebook & mail.