Amba A Spicy And Savory Mango Condiment Food

AMBA (A SPICY AND SAVORY MANGO CONDIMENT)

Amba (A Spicy and Savory Mango Condiment) image

Although this is posted in response to a recipe request, I'm also posting this for myself, since it really is time I started making this yummy, spicy sauce. I normally do not like mangoes, but I do like amba, espcially drizzled on my felafel. This recipe comes from one of my Hebrew cookbooks, Matanot Mehamitbach (Gifts from the Kitchen) by Gil Hovav, one of Israel's foremost foodies, translation courtesy of me ;-) Just beware, if you injest even average quantities of this stuff, the fenugreek will add a certain je n'ai c'est quoi to your body odor. Fenugreek is good for you, but not in every way... Cooking time is also sunning time.

Provided by Mirj2338

Categories Sauces

Time P5DT30m

Yield 4 one-cup jars

Number Of Ingredients 11

Ingredients

10 green mangoes
5 tablespoons salt
2 tablespoons corn oil
250 g mustard seeds
1/2 cup cumin seed (whole, not ground)
1/4 cup dried red pepper (about 10 tiny ones)
2 tablespoons ground fenugreek
1/4 cup hot paprika
2 tablespoons turmeric
2 heads garlic, peeled and finely chopped (yes, two HEADS, not cloves)
1 cup corn oil (more or less, for finishing)

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.

MANGO AMBA SAUCE

Mango Amba Sauce image

This recipe for sweet and spicy Middle Eastern mango sauce is perfect for adding flair to your sandwiches.

Provided by Anita Schecter

Categories Condiment Sauce Jam / Jelly

Time 8h30m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 tablespoon mustard seeds
1 hot chili pepper, seeded and diced
5 ripe mangoes
1 tablespoon lemon juice
1/4 cup packed brown sugar
1 cup water, or as needed
2 teaspoons ground cumin
1 teaspoon fenugreek
1/2 teaspoon ground sumac
1/2 teaspoon cayenne pepper (or to taste, based on heat tolerance)
2 teaspoons kosher salt, or to taste

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.

Nutrition Facts : Calories 149 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 327 mg, Sugar 22 g, Fat 4 g, ServingSize 1 jar (8 servings), UnsaturatedFat 0 g

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