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Amba, a Pickled Mango Sauce

Name: Amba a Pickled Mango Sauce
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 0
Cuisine: Israel
Ingredients: Large firm unripened mangoes 4 Pcs.; Dead sea Salt 3 Tbsp; Oil 3 Tbsp; Garlic, minced 6 Cloves; Chili peppers (optional), seeded and diced fine 1 Pcs.; Mustard seeds 2 Tsp; Ground turmeric 1 Tbsp; Ground fenugreek 2 Tsp; Ground coriander 2 Tsp; Ground Cumin 2 Tsp; Pinch of cayenne (optional); Brown sugar 3 Tbsp; water 1 Cup; White vinegar 1/2 Cup

Israel is known for its street food. Falafel, shawarma, and sabich are usually being made fresh on most city streets. One of the distinct condiments that Israelis add to these packed pitas is called amba. Combining pickled mangos and a medley of spices, amba adds a sweet and sour depth to any sandwich. Here is a recipe to try making your own amba at home. Who knows? Maybe you’ll figure out an interesting new use for this special Israeli sauce.

Difficulty:

7 / 10

cook time:

30 min

Ingredients

Large firm unripened mangoes 4 Pcs.

Dead sea Salt 3 Tbsp

Oil 3 Tbsp

Garlic, minced 6 Cloves

Chili peppers (optional), seeded and diced fine 1 Pcs.

Mustard seeds 2 Tsp

Ground turmeric 1 Tbsp

Ground fenugreek 2 Tsp

Ground coriander 2 Tsp

Ground Cumin 2 Tsp

Pinch of cayenne (optional)

Brown sugar 3 Tbsp

water 1 Cup

White vinegar 1/2 Cup

Instructions

1 Step

Peel your mangoes, then slice the fruit around the pit. Dice the mango into small cubes, they do not have to be even or perfect. Add the diced mango to a large non-reactive bowl. Add the salt to the mango, and toss until everything is well-coated in the salt. Cover the bowl and refrigerate for 1 day.

2 Step

After the mango has cured in the fridge, over medium-low heat add oil to a large pot or deep sauté pan. Add the mustard seeds to the oil, and when they begin to make popping sounds add the finely minced garlic and diced chili. Sauté until softened and fragrant but before anything begins to brown, about 2-3 minutes. Add the remaining spices: turmeric, fenugreek, coriander, cumin, and cayenne. Stir and sauté for an additional minute.

3 Step

Add the mango, brown sugar, and water to the pot. Stir, increase the heat, and bring the liquid up to a simmer. Simmer for 5-6 minutes, or until the mango has softened and the liquid has slightly reduced. Turn off the heat and add the vinegar to the mango mixture. Taste and adjust to your liking by adding more vinegar, sugar, salt, or spices if needed.

4 Step

Using an immersion blender or blender, purée the mango to the desired consistency. I like mine a little chunky with about half of the mango pieces still intact. If you would like your amba smoother you can purée it for longer and add water to thin it out. Note that amba will thicken slightly as it cools.

5 Step

Once cooled, transfer the amba to jars and refrigerate. Amba keeps well in the fridge for about 2-3 weeks.

Recipe made with our