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Amba, a Pickled Mango Sauce
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.
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
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424 Salt110 gr
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