Mango 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.

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.

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.