Amba
Amba came with Iraqi Jews to Israel, where it became an essential part of sabich, the Iraqi-Jewish sandwich of aubergine and egg. The name comes from the Hindi 'amb', mango.
A tangy, golden Iraqi pickled mango sauce with fenugreek and spices. The signature sauce for sabich, shawarma and falafel.
Ingredients
Method
Heat the oil and fry the mustard seeds until they pop. Add the garlic, fenugreek, turmeric, cumin and chilli for 30 seconds.
Add the mango, vinegar, sugar, salt and 100ml water.
Simmer for 20-25 minutes until the mango is very soft and the liquid thickens.
Blend to a smooth or rough sauce as you prefer. Cool and store in a jar โ it improves over a few days.
Unripe mangoes give the proper sharp, sour flavour. If you only have ripe ones, use extra vinegar.
Couldn't load comments right now โ please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
Serve with
Dishes that go well with Amba
You may also like
More recipes you might enjoy
