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Torshi-e anbeh, green mango pickle with tamarind and spices

Torshi-e anbeh, green mango pickle with tamarind and spices

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A Persian-inspired pickle: green mango chunks, carrot sticks, and lemon, coated in a marinade of boiled tamarind vinegar and spices, then in oil, and left…

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Recipe from Roozitaa, Billinghurst, Danimoso, adapted by Recette de cuisine · · updated on

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Inspired by Indian achars, this green mango torshi is very popular in southern Iran. It takes several months to fully mature.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Resting168 hr
  • Total168 hr 40 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$18.06 $0.60 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

30 people
  • $14.95
  • $0.26
  • $0.21
  • $0.39
  • $0.99
  • $1.26

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Wash the mangoes, cut them into pieces, and remove the pit (the hard center will separate easily as it ripens). ≈ 8 min
  2. Make sure to thoroughly cook the vinegar with the tamarind, then add the spices and salt.
  3. Place the mangoes in a sealed jar, layering them with the carrots and lemons. ≈ 3 min
  4. Once the tamarind mixture has cooled, mix it with the oil and pour it over the mangoes.
  5. Make sure to seal it tightly and keep it in a cool, dry place: the pickles will be ready after three to four months.

The bill

Torshi-e anbeh, green mango pickle with tamarind and spices

  • 2 kg of green mangoes$14.95
  • 1 glass of vinegar$0.26
  • salt$0.21
  • 1 carrot, cut into sticks$0.39
  • 3 to 4 lemons, peeled and quartered$0.99
  • oil, as needed$1.26

Total$18.06

that's $0.60 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 kg of green mangoes
  • 1 glass of vinegar
  • 2 tablespoons of tamarind
  • salt
  • 1 teaspoon of each: cardamom, clove, garam masala, cumin, black pepper, nigella, turmeric, fenugreek
  • 1 carrot, cut into sticks
  • 3 to 4 lemons, peeled and quartered
  • oil, as needed

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