Directions

1.Chop skinned mangoes into 1-2 inch pieces.
2.Thickly peel eggplants.
3.Add vinegar to mangoes and eggplants and cook for 5 minutes.
4.Chop the mango and add eggplant peels and mix well.
5.Place mango-eggplant peels mix and all other ingredients in lid jars.
6.Fill jar with hot vinegar.
7.Store Torshee in a cool dry place for a few months.

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