Best Amba A Spicy And Savory Mango Condiment Recipes

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AMBA SAUCE



Amba sauce image

Take your kibbeh to the next level with this quick and easy sauce that I just love. It's fresh and zingy, it's simple, and it's totally delicious. I know you'll love it, too. Give it a go.

Provided by Jamie Oliver

Categories     Sauces     Fruit     Sauces & condiments

Time 5m

Yield 6 to 8

Number Of Ingredients 10

1 ripe mango
1 large or 2 small limes
1 clove of garlic
olive oil
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
¼ teaspoon cayenne pepper
¼ teaspoon sweet smoked paprika
¼ teaspoon ground turmeric
1 pinch of cayenne pepper, (optional)

Steps:

  • Peel and destone the mango, then put the flesh into a blender.
  • Finely grate in the lime zest, squeeze in the juice and blitz until smooth.
  • Peel and finely slice the garlic, then place in a frying pan on a medium heat with ½ a tablespoon of olive oil and all the spices.
  • Toast until lightly golden, then stir in the blitzed mango. Season to perfection, then leave to cool. Delicious swirled through my Houmous, and as part of a Middle Eastern feast!

Nutrition Facts : Calories 26 calories, Fat 1.3 g fat, SaturatedFat 0.2 g saturated fat, Protein 0.4 g protein, Carbohydrate 3.8 g carbohydrate, Sugar 3.5 g sugar, Sodium 0 g salt, Fiber 0.1 g fibre

QUICK AMBA SAUCE RECIPE



Quick Amba Sauce Recipe image

Now you can make this Israeli condiment at home! Check out this easy Amba Sauce Recipe!

Provided by Amy Kritzer

Categories     Condiment

Time 10m

Number Of Ingredients 12

1 tablespoon olive oil
2 garlic cloves (minced)
1 ripe mango (diced)
1/4 teaspoon cumin
1/4 teaspoon sumac
1/4 teaspoon cayenne (or more if you like it hot!)
1/4 teaspoon fenugreek
1/4 teaspoon salt (or more to taste)
1/4 cup white or apple cider vinegar
Juice of 1/2 lemon
1/4 cup water
1 teaspoon Dijon mustard

Steps:

  • 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.
  • Add the mango and all spices and stir while mashing the mango for 1 minute.
  • 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



Mango Amba Sauce image

This recipe for sweet and spicy Middle Eastern mango sauce is perfect for adding flair to your sandwiches.

Provided by Anita Schecter

Categories     Condiment     Sauce     Jam / Jelly

Time 8h30m

Yield 8

Number Of Ingredients 12

2 tablespoons canola oil
1 tablespoon mustard seeds
1 hot chili pepper, seeded and diced
5 ripe mangoes
1 tablespoon lemon juice
1/4 cup packed brown sugar
1 cup water, or as needed
2 teaspoons ground cumin
1 teaspoon fenugreek
1/2 teaspoon ground sumac
1/2 teaspoon cayenne pepper (or to taste, based on heat tolerance)
2 teaspoons kosher salt, or to taste

Steps:

  • Gather the ingredients.
  • Heat canola oil in a large pan over medium-low heat. Add mustard seeds and, when they sputter, turn heat to low and add diced chile pepper. Cook for another minute.
  • Add diced mango to pan, along with lemon juice.
  • Add brown sugar and water, in 1/4 cup increments, and stir until sugar has dissolved.
  • Continue cooking and stirring until all mango chunks are tender. Continue adding water as needed.
  • Stir in ground cumin, fenugreek, ground sumac, cayenne pepper, and salt.
  • Taste for seasoning and adjust salt to your liking.
  • Remove from heat and allow to cool. Pour into a lidded jar or container and refrigerate.
  • Allow to sit in refrigerator at least overnight to develop flavors. Use as a condiment as desired.

Nutrition Facts : Calories 149 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 327 mg, Sugar 22 g, Fat 4 g, ServingSize 1 jar (8 servings), UnsaturatedFat 0 g

AMBA (A SPICY AND SAVORY MANGO CONDIMENT)



Amba (A Spicy and Savory Mango Condiment) image

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

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)

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.

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Introducing Amba: A Spicy and Savory Mango Condiment Recipe

Have you ever enjoyed a dish so much that you wished you could take a part of it home with you? Well, with Amba, you can! Amba is a deliciously spicy and tangy condiment that originated in the Middle East but has since become popular in other parts of the world, including Israel and India.
A Brief History of Amba
Amba is believed to have originated in the city of Basra, located in present-day Iraq. Basra is situated near the Persian Gulf and is known for its dates and mangoes. It's said that a local merchant named Amba used to pickle mangoes in vinegar and spices to make them last longer during the off-season. Over time, the pickled mangoes became a popular condiment throughout the region and eventually evolved into the Amba we know today.
The Flavor Profile of Amba
Amba is a unique condiment that offers a complex and flavorful profile. It's made by pickling unripe or green mangoes in vinegar and spices, including mustard seeds, fenugreek, turmeric, and chili powder. The resulting flavor is a combination of sour, spicy, and tangy, with a slightly sweet undertone from the mango.
Uses for Amba
Amba can be used in a variety of dishes, ranging from savory to sweet. It's commonly used as a dip or topping for falafel, shawarma, and other Middle Eastern street foods. It's also a popular addition to sandwiches, salads, and grain bowls. In Israel, Amba is often paired with hummus or used as a condiment for sabich, a popular Israeli sandwich made with pita bread, fried eggplant, hard-boiled eggs, and various other fillings.
Making Your Own Amba
While Amba can be found in specialty food stores and online, it's also fairly easy to make at home. Here's a general recipe for homemade Amba, though keep in mind that every recipe will vary slightly based on personal preferences.
  1. Ingredients:
    • 2-3 unripe mangoes, peeled and diced
    • 1 cup white vinegar
    • 1 tbsp mustard seeds
    • 1 tbsp fenugreek
    • 1 tbsp turmeric
    • 1 tbsp chili powder
    • 1 tsp salt
    • 1-2 cloves of garlic, minced (optional)
  2. Instructions:
    1. In a large jar, combine the diced mangoes and white vinegar.
    2. Add the spices and salt to the jar and stir to combine.
    3. If desired, add minced garlic to the jar.
    4. Cover the jar with a tight-fitting lid and let it sit at room temperature for 2-3 days, stirring occasionally.
    5. After 2-3 days, taste the Amba and adjust the seasoning as needed.
    6. Store the Amba in the refrigerator for up to a month.
Conclusion
If you're someone who loves bold and spicy flavors, Amba is a condiment you won't want to miss. Whether you're using it to add extra flavor to your falafel or incorporating it into a more unique dish, Amba is a versatile and exciting ingredient that's sure to impress. So why not give it a try and see what all the hype is about?
Mango is a tropical fruit that is widely popular for its sweet taste and juicy texture. However, when ripe, mango can also be used in savory dishes to create a spicy and tangy condiment called Amba. Amba is a popular condiment in many Middle Eastern and Mediterranean cuisines and is typically used as a dipping sauce or spread. Creating the perfect Amba requires some skill and knowledge of the ingredients and techniques. In this article, we will share valuable tips that will help you make a tasty and aromatic Amba that you can enjoy with your favorite dishes.

Choosing The Right Mangoes

Not all mangoes are created equal, and when it comes to making Amba, the right type of mango can make all the difference. Ideally, you want to choose mangoes that are ripe but still firm. Overripe mangoes tend to be too soft and often have a mushy texture, which can affect the consistency of your Amba. The best mangoes for Amba are typically the green and slightly sour varieties, such as the Indian Alphonso or the Thai Nam Doc Mai. These mangoes have a firm flesh, a distinct aroma, and a sour taste, which will help balance the sweetness of the sugar in the recipe.

Preparing The Mangoes

Once you have chosen the right mangoes, the next step is to prepare them for the Amba recipe. Start by washing the mangoes thoroughly and drying them with a clean cloth. Then, using a sharp knife, cut the mango flesh away from the seed and the skin. Next, you want to cut the mango flesh into small cubes, about the size of a pea. This will help the mango cook evenly and quickly. Set aside the mango cubes and move on to the next step.

Making The Amba Paste

The heart of any Amba recipe is the paste. This is what gives Amba its signature yellow color and tangy flavor. The paste is made by blending together several key ingredients, including mustard oil, turmeric, fenugreek, garlic, and vinegar. To make the paste, start by heating up some mustard oil in a pan over medium heat. Once heated, add fenugreek and allow it to cook for about 2-3 minutes, or until the fenugreek starts to turn golden brown. Next, add turmeric and cook for another minute. Now, add the garlic and sauté for about 1-2 minutes, or until the garlic starts to turn golden brown. Be careful not to burn the garlic, as it can easily become bitter. Once the garlic is cooked, turn off the heat and let the mixture cool down. Once cooled, transfer the mixture to a blender and add vinegar. Blend the mixture until it becomes a smooth paste. The paste should have a bright, yellow color and a distinct aroma.

Combining The Paste And Mango Cubes

Now that you have made the Amba paste, it’s time to combine it with the mango cubes. To do this, heat up a non-stick pan over medium-high heat and add the mango cubes. Cook the mango cubes for about 5 minutes, or until they start to soften. Next, add the Amba paste to the pan and stir everything together. Reduce the heat to medium and let the mixture cook for another 5 minutes, making sure to stir occasionally. During this time, the mango cubes will start to break down and the mixture will thicken. You want to make sure that the mixture does not become too thick, as it will thicken even more as it cools down.

Letting The Amba Cool Down

Once the Amba has cooked for about 10 minutes, remove it from the heat and let it cool down completely. You can transfer the mixture to a glass jar or an airtight container and store it in the refrigerator for up to a month. Keep in mind that the Amba will thicken over time, so you may need to add some water to thin it out before serving. You can serve the Amba as a dipping sauce or spread, or use it as a marinade for meats or vegetables.

Conclusion

Amba is a delicious and versatile condiment that can add a unique flavor to any dish. By following these valuable tips, you can make a perfect Amba that is full of flavor and aroma. Remember to choose the right mangoes, prepare them properly, and make a flavorful paste to combine with the mango cubes. With these tips, you can create an Amba that is spicy, tangy, and savory, all at the same time. So go ahead and try making some Amba today and elevate your dishes with this delicious condiment.

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