📝 About This Recipe
Originally brought to Iraq by Jewish merchants from India, Amba has become the soul of Mizrahi street food, offering a bold, tangy, and savory punch that is utterly addictive. This fermented-style sauce marries the floral sweetness of semi-ripe mangoes with a pungent kick of fenugreek, turmeric, and mustard seeds. It is the essential golden drizzle for a Sabich sandwich or grilled meats, providing a complex depth that transforms any dish into a Middle Eastern feast.
🥗 Ingredients
The Mango Base
- 3 large Mangoes (Firm, semi-ripe (not mushy) peeled and diced into 1/2-inch cubes)
- 2 tablespoons Kosher Salt (Used for sweating the mangoes)
The Spice Bloom
- 2 tablespoons Fenugreek Seeds (Ground into a fine powder)
- 1 tablespoon Turmeric Powder (For that iconic golden color)
- 1 teaspoon Brown Mustard Seeds (Whole)
- 1 teaspoon Cumin Seeds (Toasted and ground)
- 1/2 teaspoon Cayenne Pepper (Adjust for desired heat)
- 1 teaspoon Paprika (Sweet or smoked)
The Pickling Liquid
- 1.5 cups Water (Filtered)
- 1/2 cup White Vinegar (Or apple cider vinegar for a milder tang)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 4 cloves Garlic (Grated or finely minced)
- 1 tablespoon Light Brown Sugar (To balance the acidity)
- 2 tablespoons Neutral Oil (Such as avocado or grapeseed oil)
👨🍳 Instructions
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1
Place the diced mangoes in a large glass bowl and toss thoroughly with the kosher salt. Cover and let sit at room temperature for at least 2 to 4 hours (or overnight in the fridge) to draw out excess moisture and begin a light brine.
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2
After the mangoes have sweated, drain the excess salty liquid and pat the mango pieces lightly with a paper towel.
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3
In a small dry skillet over medium heat, toast the mustard seeds and cumin seeds for 1-2 minutes until they become fragrant and the mustard seeds begin to pop.
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4
In a medium saucepan, heat the 2 tablespoons of neutral oil over medium-low heat. Add the grated garlic and sauté for 30 seconds until fragrant but not browned.
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5
Stir in the ground fenugreek, turmeric, toasted cumin, toasted mustard seeds, paprika, and cayenne pepper. Let the spices 'bloom' in the oil for 1 minute to release their essential oils.
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6
Pour in the water, vinegar, lemon juice, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
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7
Add the prepared mango pieces to the simmering liquid. Reduce the heat to low and cook for about 10-15 minutes.
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8
The mangoes should soften slightly but still retain some texture. The liquid will begin to thicken as the fenugreek absorbs the water.
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9
Remove from heat. For a traditional texture, take about 1/3 of the mixture and pulse it in a blender or food processor until smooth, then stir it back into the chunky sauce.
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10
Taste the sauce. It should be tangy, salty, and slightly bitter from the fenugreek. Add a pinch more sugar if it’s too sharp, or more cayenne if you want more heat.
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11
Allow the Amba to cool completely at room temperature. The flavors will deepen significantly as it cools.
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12
Transfer to a sterilized glass jar and seal tightly. For the best flavor, let it mature in the refrigerator for 24 hours before serving.
💡 Chef's Tips
Always use mangoes that are 'green' or just turning yellow; fully ripe mangoes will turn into mush and lack the necessary tartness. Fenugreek is the dominant flavor of Amba; if you find it too bitter, ensure you are blooming it in oil rather than boiling it dry. If the sauce becomes too thick after refrigeration (common with fenugreek), simply stir in a tablespoon of warm water to loosen it. Avoid using reactive metal bowls or pans (like aluminum) as the high acidity of the vinegar and mango can cause a metallic taste. This sauce keeps beautifully in the fridge for up to 3 weeks if kept in an airtight glass container.
🍽️ Serving Suggestions
Drizzle generously over a Sabich (pita stuffed with fried eggplant, hard-boiled eggs, and tahini). Serve as a zesty condiment alongside grilled chicken skewers or Kofta kebabs. Use it as a dip for crispy Falafel or even as a unique topping for roasted cauliflower. Mix a spoonful into plain Greek yogurt to create a vibrant, spiced dip for vegetables. Pair with a cold glass of Mint Lemonana (Middle Eastern lemonade) to cut through the spice.