Amba A Spicy And Savory Mango Condiment Recipes

AMBA (A SPICY AND SAVORY MANGO CONDIMENT)

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.

MANGO AMBA SAUCE

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.

QUICK PICKLED AMBA

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.