Amba Sauce Recipes

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.