Amba Sauce Recipe
Amba is a tangy, fermented mango condiment made from firm, unripe mangoes combined with spices and peppers. The ingredients are placed in a jar, covered with a salty brine, and left to ferment for over a week. Once the fermentation process is complete, the mixture is pureed to the preferred consistency, resulting in a condiment with a bold, spicy, sour, and fermented flavor.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Condiment
Cuisine Iraqi
Servings 8 Yield
Calories 53 kcal
- Firm, unripe mango - 1
- Kosher salt – 2 tsp
- Olive oil – 1 tbsp
- Garlic cloves, chopped finely - 2
- Small red or green chili – 1
- Mustard seed - ½ tsp
- Turmeric ground – 1 tsp
- Ground fenugreek - ¼ tsp
- Ground cumin seed – ½ tsp
- Ground coriander seed – ½ tsp
- Aleppo pepper – ½ tsp
- Brown sugar – 1 tbsp
- Water – ½ cup
- Apple cider vinegar – 2 tbsp
Peel and cut the mango into 1/2 inch pieces.
Place in a small bowl, add salt, then toss to combine. Set aside.
In a saucepan with a lid, add your olive oil and heat on medium.
Once the oil has warmed up add the garlic and chili pepper and cook until the garlic is just starting to change color.
Add all the spices and coat with them with the oil – heating for about a minute until they are fragrant.
Once your spices are fragrant, add the water and vinegar, stirring to combine
Add the mango and salt mixture along with any juices in the bowl.
Mix well, then place the lid on the saucepan and allow to gently simmer for 10-12 minutes over medium low heat, or until just caramelized.
Take off the heat and allow to cool before eating.
Calories: 53kcalCarbohydrates: 9gProtein: 1gFat: 2gSodium: 317mgFiber: 1gSugar: 7g
Keyword Amba Sauce Recipe