Amba Sauce Recipes

AMBA SAUCE

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!

QUICK AMBA SAUCE RECIPE

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

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.