📝 About This Recipe
This vibrant condiment marries the tangy, fermented punch of Iraqi Amba with the nutty, silken luxury of premium Levantine tahini. Traditionally a staple in Sabich sandwiches and falafel wraps, this version balances the sharp notes of pickled mango and fenugreek with creamy sesame to create a versatile masterpiece. It is a sun-drenched explosion of flavor that adds brightness, depth, and a beautiful golden hue to any plate.
🥗 Ingredients
The Mango Base
- 2 large Fresh Mango (ripe but firm, peeled and diced small)
- 1/2 cup Water (filtered)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Apple Cider Vinegar (for that signature tang)
The Spice Blend
- 1 tablespoon Ground Fenugreek (the essential Amba aroma)
- 1 teaspoon Turmeric (for vibrant color)
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 1/4 teaspoon Cayenne Pepper (adjust to your heat preference)
- 1 tablespoon Brown Sugar (to balance the acidity)
- 1 teaspoon Kosher Salt (to taste)
- 2 cloves Garlic (finely minced)
- 1/2 teaspoon Mustard Seeds (toasted and lightly crushed)
The Tahini Finish
- 1/2 cup Raw Tahini Paste (high-quality, runny consistency)
- 2-4 tablespoons Ice Cold Water (to emulsify the tahini)
👨🍳 Instructions
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1
In a small dry skillet over medium heat, toast the mustard seeds for 1-2 minutes until they begin to pop. Remove from heat and lightly crush them with a mortar and pestle.
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2
In a medium saucepan, combine the diced mango, 1/2 cup water, apple cider vinegar, and lemon juice. Bring to a gentle simmer over medium heat.
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3
Once simmering, stir in the ground fenugreek, turmeric, smoked paprika, cayenne, brown sugar, minced garlic, and the toasted mustard seeds.
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4
Reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the mango is very soft and the liquid has thickened into a syrupy consistency.
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5
Remove the mango mixture from the heat and let it cool for about 10 minutes. This allows the flavors to meld and the fenugreek to fully hydrate.
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6
Transfer the mango mixture to a blender or food processor. Pulse until you reach your desired consistency—some prefer it chunky, but for this tahini fusion, a smoother puree works best.
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7
In a separate mixing bowl, whisk the raw tahini paste. It may be thick or separated; stir until smooth.
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8
Slowly drizzle the ice-cold water into the tahini while whisking vigorously. The tahini will first seize and then turn pale and creamy.
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9
Fold the mango puree into the prepared tahini mixture. Whisk until the sauce is a uniform, beautiful golden-yellow color.
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10
Taste the sauce. Add more salt or a splash of lemon juice if needed to brighten the flavors.
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11
If the sauce is too thick to drizzle, add one teaspoon of water at a time until you reach the perfect pourable consistency.
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12
Transfer to a glass jar and let it chill in the refrigerator for at least an hour before serving to allow the spices to bloom.
💡 Chef's Tips
Use high-quality Ethiopian or Israeli tahini for the smoothest texture and least bitterness. If fresh mangoes aren't in season, you can use frozen mango chunks, just thaw them slightly before cooking. Be careful with fenugreek; it has a very strong maple-like aroma that can overpower the dish if measured incorrectly. For a more authentic 'pickled' funk, you can let the mango mixture sit at room temperature for 24 hours before adding the tahini. Store in an airtight glass jar in the fridge for up to 10 days; the flavors actually improve after the first 48 hours.
🍽️ Serving Suggestions
Drizzle generously over a traditional Sabich (eggplant and hard-boiled egg sandwich). Use as a vibrant dipping sauce for hot, fluffy pita bread or crispy falafel. Serve alongside grilled lamb chops or roasted chicken to cut through the richness of the meat. Thin it out slightly more and use it as a bold dressing for a roasted cauliflower and chickpea salad. Pairs beautifully with a cold glass of Arak or a crisp, dry Riesling.