Amba is an awesome Israeli sauce comes from Iraqi jews, and is used for lots of different sandwiches and pitas, and it’s super great to have in your fridge!
- 4 large mangoes
- 3 tablespoons of kosher salt
- 3 tablespoons of oil
- 6 cloves of finely minced garlic
- 1 medium seeded and diced Fresno chili
- 2 teaspoons of mustard seeds
- 1 tablespoon of ground turmeric
- 2 teaspoons of fenugreek
- 2 teaspoons ground coriander
- 2 teaspoons of cumin
- Pinch of cayenne
- 3 tablespoons of brown sugar
- 1 cup of water
- ½ cup of vinegar
- Peel and dice the mangoes and put them into a bowl. Add in the salt, toss, and cover. Leave in the fridge for 1 day.
- Then, in a pot over medium-low heat, heat up the oil and add in the mustard seeds. Once they start popping, add in the garlic and chili for 1-2 minutes.
- Add in the rest of the spices and cook for another minute.
- Finally, add in the mango, brown sugar, and water. Put the heat up to medium, cook for 5 minutes or until the mango is soft and the liquid has reduced a bit.
- Turn the heat off, add in the vinegar, and then puree the sauce.
- Cool it, transfer it to a jar, and keep it for 2-3 weeks!