Amba A Spicy And Savory Mango Condiment 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 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.

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.