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.

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.