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Amba A Spicy And Savory Mango Condiment Recipe

Discover the vibrant flavors of Amba, a spicy and savory mango condiment from Israeli cuisine! This recipe, adapted from Gil Hovav's "Matanot Mehamitbach," transforms ripe mangoes into a tangy, aromatic sauce perfect for drizzling over falafel, meat, fish, or rice. While it requires some sun-ripening time, the result is a unique and flavorful condiment that will elevate your dishes. Be warned: the fenugreek adds a distinctive aroma, so be mindful of that! This recipe is perfect for adventurous cooks looking to add a unique Israeli flair to their meals.

Prep Time 7230 mins
Cook Time 7230 mins
Calories 1325.7 kcal
Protein 45g
Rating 5.0 (3 Reviews)
Amba A Spicy And Savory Mango Condiment 26

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amba A Spicy And Savory Mango Condiment

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How to Make Amba A Spicy And Savory Mango Condiment

  1. Wash 2 pounds of ripe mangoes and slice them into pinky finger-sized pieces.
  2. Generously salt the mango slices (about 1 tablespoon) and pack them into a large, clean jar.
  3. Seal the jar and place it in a sunny location for 4-5 days, allowing the mangoes to release their liquid.
  4. After 4-5 days, the mangoes should be a pale yellow. Drain the liquid, reserving it.
  5. Spread the mango slices on a tray and sun-dry for 3-4 hours, or until slightly leathery.
  6. Heat 2 tablespoons of corn oil in a saucepan over medium heat. Add 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon red pepper flakes, 1/2 teaspoon fenugreek seeds, and 1/4 teaspoon asafoetida (hing).
  7. Cook, stirring constantly, for a few seconds until the spices become fragrant and begin to pop.
  8. Bring the reserved mango liquid to a boil. Pour the boiling liquid into the saucepan with the spices.
  9. Add the sun-dried mango slices and 2 cloves of minced garlic to the saucepan.
  10. Reduce heat to low, stir well, and simmer for 5 minutes, ensuring the mixture doesn't dry out.
  11. Remove from heat and let the mixture cool completely.
  12. Transfer the amba to 4 one-cup jars.
  13. Cover the amba in each jar with corn oil, leaving about 1/4 inch of space at the top.
  14. Seal the jars tightly.
  15. Your Amba is ready! Enjoy with falafel, meat, fish, or rice. It will keep for at least six months.

Nutrition Information (Approximate per serving)

Sodium

365 g

Sugar

474g

Fat

46g

Carbs

53g

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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Sauces Jewish Sephardi Condiments Etc Fruit Asian Middle Eastern 1 Day Or More Kosher Vegan Vegetarian Dietary Gifts Spicy Low Cholesterol Low Saturated Fat Oamc Freezer Make Ahead Savory Sauces Free Of Something Low In Something Tropical Fruit Mango Taste Mood Savory Number Of Servings