In Konkani, the meaning of tora is "raw mango", while shiro is "slices or slivers". An age old Goan traditional pickle and one of the easiest to make. Nostalgic and reminiscent of our summer holidays at paternal grandfather's house in Goa. The mid-morning pez or conjee (rice gruel made with red parboiled rice, water and salt) taken to workers out in the fields was accompanied with tora shiro or roasted dry fish. A sip of the nutritious, comforting pez with a bite of the pickled mango slices to arouse the tastebuds with its tart flavour. This pickle was also relished with the main meal. One of the simplest pickle, but packs a punch. Memorable, irresistible, sour with a kick of heat from the green chillies.
Raw, firm, green mangoes are washed, wiped and cut into thin slivers. Transferred into a sterilized glass container with sliced green chillies, water, dash of vinegar and salt. Unlike other pickles, this mango water pickle matures quickly within five days, enhanced and flavoured by the brine solution. The outer skin on each slice will also change colour signifying that the pickle is ready for consumption. Green chillies can be substituted with few whole red chillies. Delicious with a crisp texture, adding a new dimension to your meals. If you have never made pickle before, then start with this mango water pickle.
Raw, firm, green mangoes are washed, wiped and cut into thin slivers. Transferred into a sterilized glass container with sliced green chillies, water, dash of vinegar and salt. Unlike other pickles, this mango water pickle matures quickly within five days, enhanced and flavoured by the brine solution. The outer skin on each slice will also change colour signifying that the pickle is ready for consumption. Green chillies can be substituted with few whole red chillies. Delicious with a crisp texture, adding a new dimension to your meals. If you have never made pickle before, then start with this mango water pickle.
Tora Shiro (Mango Water Pickle)
(Yields 1 kg with brine)
Ingredients:
2 firm raw green mangoes weighing 400 grams (with soft core)
200 grams green chillies
2 tablespoons white vinegar
2 1/2 cups water (room temperature)
3 teaspoons salt
Method:
Wash mangoes and green chillies, pat dry. Cut each mango into half and slivers, discarding the soft seed. Similarly, cut each chilli into half and then, desired lengths to match the mango slices.
In a sterilized glass jar, place the mango slivers alternating with the green chilli pieces, packing densely to prevent the pieces from floating to the surface.
Prepare a brine solution with water, vinegar and salt. Pour into the jar ensuring to immerse and cover the contents. Secure with a lid and set aside to mature.
The pickle is ready for consumption within 5 days. Outer skin of the mango slices will also change colour to olive green.
Note:
(Yields 1 kg with brine)
Ingredients:
2 firm raw green mangoes weighing 400 grams (with soft core)
200 grams green chillies
2 tablespoons white vinegar
2 1/2 cups water (room temperature)
3 teaspoons salt
Method:
Wash mangoes and green chillies, pat dry. Cut each mango into half and slivers, discarding the soft seed. Similarly, cut each chilli into half and then, desired lengths to match the mango slices.
In a sterilized glass jar, place the mango slivers alternating with the green chilli pieces, packing densely to prevent the pieces from floating to the surface.
Prepare a brine solution with water, vinegar and salt. Pour into the jar ensuring to immerse and cover the contents. Secure with a lid and set aside to mature.
The pickle is ready for consumption within 5 days. Outer skin of the mango slices will also change colour to olive green.
Note:
- Jalapeño peppers that are plump with thick flesh were used.
- Green chillies can be substituted with 4 or 5 whole red chillies.
- Pickle was perfect in taste, not spicy, sour or salty.
- Weight of empty glass bottle was 400 grams.
