Mango Amba Sauce Recipes

AMBA (A SPICY AND SAVORY MANGO CONDIMENT)

Although this is posted in response to a recipe request, I'm also posting this for myself, since it really is time I started making this yummy, spicy sauce. I normally do not like mangoes, but I do like amba, espcially drizzled on my felafel. This recipe comes from one of my Hebrew cookbooks, Matanot Mehamitbach (Gifts from the Kitchen) by Gil Hovav, one of Israel's foremost foodies, translation courtesy of me ;-) Just beware, if you injest even average quantities of this stuff, the fenugreek will add a certain je n'ai c'est quoi to your body odor. Fenugreek is good for you, but not in every way... Cooking time is also sunning time.

Provided by Mirj2338

Categories Sauces

Time P5DT30m

Yield 4 one-cup jars

Number Of Ingredients 11

Amba (A Spicy and Savory Mango Condiment) image

Steps:

Wash the mangoes well and cut them up (including the peel) into slices the size of your pinky finger.
Salt well and place the slices into a large jar. Close the jar and place it in a sunny spot for 4 to 5 days to release all the liquid in the fruit. At the end of this time the mangoes should be a very light, yellow color.
Drain, saving the liquid.
Allow the mango slices to dry, preferably in the sun, for 3 to 4 hours.
Heat the 2 tablespoons of corn oil in a pot, and add all the ingredients up to (and not including) the garlic. Cook and constantly stir for a few seconds, until the spices begin to pop and make tiny explosive noises.
Boil the mango liquid (you did remember to save it, didn't you?) and add this to the heated spice mixture.
Add the mango and the chopped garlic.
Stir, and continue cooking for 5 minutes on a low flame. Make sure the mixture does not dry out too much.
Remove from the flame and let cool completely.
Divide the mixture among 4 one-cup jars (which have been sterilized).
Cover with the corn oil and seal.
Amba is delicious with felafel, meat, fish, and even mixed into rice dishes.
The amba will keep for at least six months.

Ingredients

10 green mangoes
5 tablespoons salt
2 tablespoons corn oil
250 g mustard seeds
1/2 cup cumin seed (whole, not ground)
1/4 cup dried red pepper (about 10 tiny ones)
2 tablespoons ground fenugreek
1/4 cup hot paprika
2 tablespoons turmeric
2 heads garlic, peeled and finely chopped (yes, two HEADS, not cloves)
1 cup corn oil (more or less, for finishing)

QUICK PICKLED AMBA

Adeena Sussman developed this brilliant recipe for amba, the habit-forming, hot and sour salt-cured mango pickle that usually takes several days to prepare. Ms. Sussman, a cookbook author who lives in Tel Aviv, completes the process in just 40 minutes, and adds an unusual ingredient that mimics the flavors of a longer fermentation: fish sauce. Make the quick pickle in the dead of winter with green, unripe mangoes, then use it to brighten up anything from a simple piece of sautéed fish to a bowl of rice and vegetables.

Provided by Tejal Rao

Categories condiments, pickles

Time 30m

Yield About 2 1/2 cups

Number Of Ingredients 12

Quick Pickled Amba image

Steps:

Peel the mango, and grate the fruit on the large holes of a box grater, directly into a medium saucepan. Add 2 cups water, the onion, jalapeño, salt, garlic, mustard seeds, turmeric, fenugreek, cumin and paprika. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until the mango and onion have softened and the liquid has reduced slightly, about 20 minutes. (If the mangoes aren't very juicy and the pan starts to dry out before the fruit has softened, add a splash of water so the mixture can cook for the full 20 minutes without burning on the bottom of the pan.)
Remove from heat, let cool slightly, then stir in the lemon juice and fish sauce. Transfer to a blender and purée until smooth and glossy. Chill before serving. Store in an airtight container in the refrigerator for up to 1 month.

Ingredients

1 pound unripe, green-skinned mango (about 1 large or 2 medium)
1 medium white onion, finely chopped
1 jalapeño, chopped (seeds included)
2 tablespoons kosher salt
3 garlic cloves, chopped
1 1/2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
3 tablespoons fresh lemon juice
1 teaspoon fish sauce

More about "mango amba sauce recipes"

QUICK AMBA SAUCE RECIPE | WHAT JEW WANNA EAT

Web Oct 28, 2019 Amwhat? If you haven’t had amba, you’re missing out. What is Amba Sauce? It’s a staple Israeli condiment with Indian roots that …
From whatjewwannaeat.com
4.8/5 (33)
Category Condiment
Cuisine Israeli
Total Time 10 mins

Heat a medium saucepan over medium-low heat and add the olive oil. Then add the garlic and saute for a few minutes until soft and fragrant, careful not to let it burn.
Then add the vinegar, lemon juice, water and mustard and simmer while stirring occasionally for 2-3 minutes.
Let cool and serve chunky or blend in a blender or with an immersion blender. Keeps covered in the refrigerator for up to one week.

Mango Amba Sauce Recipes

AMBA (A SPICY AND SAVORY MANGO CONDIMENT)

QUICK PICKLED AMBA

More about "mango amba sauce recipes"

QUICK AMBA SAUCE RECIPE | WHAT JEW WANNA EAT

YOUR NEW FAVORITE ISRAELI CONDIMENT: AMBA, A PICKLED …

AMBA (PICKLED MANGO SAUCE)

QUICK MANGO AMBA SAUCE | RICARDO

MIDDLE EASTERN AMBA RECIPE | FOOD FERMENTATION TIPS

MIDDLE EASTERN PICKLED MANGOES (AMBA) - HILDA'S …

WHAT DO YOU DO WITH AN UNRIPE MANGO? PICKLE IT

AMBA - TRADITIONAL AND AUTHENTIC IRAQI RECIPE

AMBA SAUCE RECIPE | JAMIE OLIVER CONDIMENT RECIPES

AMBA (PICKLED MANGO)

AMBA, A PICKLED MANGO SAUCE - JMORE

ARAYES WITH HOMEMADE AMBA SAUCE

SOUR, SWEET, HOT AND SALTY: "AMBA" MANGO CONDIMENT

TJ’S AMBA MANGO SAUCE - TRADER JOE’S RANTS & RAVES (MOSTLY …

AMBA SAUCE RECIPE

CHICKEN PILAF WITH MANGO AMBA SAUCE

BEST AMBA CHICKEN RECIPE - HOW TO MAKE AMBA SANDWICH

CHEF PAT'S MANGO AMBA SAUCE RECIPE | NAF NAF GRILL

THE BEST AMBA AIOLI RECIPES – CRAVINGS IN AMSTERDAM

AMBA PICKLED MANGO SAUCE - UNPACKED

You'll also love

Related Search