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Amba
Amba: Iraqi-Israeli tangy mango pickle sauce with fenugreek
Amba is the golden, sour mango sauce that Iraqi Jews brought from Baghdad (where it had come from Indian traders), and in Israel it is the signature of sabich and a favourite in falafel pitas. Traditionally green mangoes are salted and left in the sun for days to ferment; this quicker stovetop version cooks unripe mango with turmeric, fenugreek, mustard seed and vinegar, then blends it into a smooth, pourable sauce with the same tangy, curry-like flavour. Chef's tip: use mangoes that are hard and green right through; ripe ones make a sweet jam, not amba.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 10
Ingredients
Method
0/6 doneStep 1: Toss 2 green unripe mangoes with 2 tsp salt and leave for 10 minutes while you get the spices ready; the salt draws out sour juice.
10 minStep 2: Heat 2 tbsp vegetable oil in a saucepan over a medium heat. Add 1 tsp mustard seeds and cook until the seeds pop, about 30 seconds. Add 3 cloves garlic and stir for 30 seconds until pale gold.
1 minStep 3: Turn the heat to low and stir in 1 ½ tsp ground turmeric, 1 tsp ground fenugreek, ½ tsp ground cumin and ½ tsp chilli flakes for 20 seconds, until fragrant. Common mistake: burning the fenugreek; it turns harsh and bitter in seconds, so keep the heat low.
Step 4: Add the mango with its juices, 2 tbsp sugar, ¼ cup white wine vinegar and ¾ cup water. Simmer, partly covered, for 15–18 minutes, stirring now and then, until the mango is completely soft and falls apart when pressed.
18 minStep 5: Blend until smooth, adding 2 tbsp lemon juice and a splash of water if needed to get a thick, pourable sauce like ketchup. Taste: it should be sour, salty and a little bitter.
Step 6: Cool and keep in a clean jar in the fridge for up to 3 weeks. The flavour is best after a day.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does amba take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of green unripe mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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