Now you can make this Israeli condiment at home! Check out this easy Amba Sauce Recipe!
Amwhat? If you haven’t had amba, you’re missing out.
What is Amba Sauce?
It’s a staple Israeli condiment with Indian roots that came from Iraqi Jews (got all that?) made from pickled mangos that is delicious on shawarma or falafel or sabich or really anything. I even use it on my knishes! You can read more about the history of amba here.
I first had amba sauce in Israel on a sabich sandwich from a food stand. The fried eggplant sandwich topped with eggs, Israeli salad, tahini and more gets a kick from amba. It was love at first bite. A friend brought me some once from an Israeli market in LA, but it had been really hard to find in the US. Now they sell it at Trader Joes so you know it is hip). I haven’t tried their version, but this homemade is so easy I don’t have to!
How to Make Amba Sauce
Okay, I will admit this is not a totally traditional recipe, but it’s delicious and easy. Now traditionally, you would take the time to ferment the mangos, but I wanted amba now. Sorry, I’m impatient. So what was I to do? I came up with this quick and easy version of an amba recipe you can whip up in no time!
In this version I combined all the ingredients, simmered, and pureed (you can serve it chunky too). In place of mustard seeds, I added a little mustard at the end, but it’s good both ways! I’m telling you, I made this easy for you. You do you as long as you do amba.
What Does Amba Taste Like?
Amba sauce is a little tangy from the pickled mangos, a little sweet, a little earthy from the spices, and a touch spicy. There isn’t anything else like it. You’ll love it!
The spices are what make bring it all together:
- Cumin – warm and earthy
- Sumac – lemony deliciousness. A must in your spice cabinet!
- Cayenne – bringing the heat
- Fenugreek – herby and anise
Quick Amba Sauce Recipe
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 ripe mango diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sumac
- 1/4 teaspoon cayenne or more if you like it hot!
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon salt or more to taste
- 1/4 cup white or apple cider vinegar
- Juice of 1/2 lemon
- 1/4 cup water
- 1 teaspoon Dijon mustard
Instructions
- 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.
What are some uses for Amba Sauce?
Use it as a condiment for:
- Shawarma
- Falafel
- Sabich
- Seafood
- Chicken
- Kafta Kebabs
- Grilled eggplant and other vegetables
- As a dip with chips
- Anything!
Here I’m using it as a knish dipper. You can’t go wrong!
35 Comments
[…] with amba sauce for another traditional […]
[…] with amba sauce for another traditional […]
My new favourite sauce. Im just upset I never new about it early in my life.Amba is like nothing iv ever tasted. It makes nearly everything tast better thanks for the recipe I will defo be be trying it at home ! X
So glad you like it!
[…] everything in a pita- the spicy tahini sauce, Israeli salad, avocado, hardboiled eggs. Serve with amba sauce for some extra […]
Wonderful recipe, delicious!
It’s an iraqi dish
Just because they were of Jewish faith doesn’t make it an Israeli condiment;)
Certainly adopted and loved by Israeli and many other regions like Pakistan and Saudi arabia
Looking forward to try your receipe
Of course you realize that Jewish Iraqis exist!
Let me try to explain this to you. Jews lived all over the Middle East. When they many of the countries became unsafe for Jews and Christians they fled. Many Jews fled to Israel. When they came there they brought food they made and ate in their country. Israel has refugees from all over the world and therefore foods from all over the world.
Amazing!
What kind of mustard should I use?
Dijon
Thank you. Couldn’t find amba in my area.
Glad you like it!
[…] added a rich and meaty quality that was delicious in mofongo form, especially topped with Israeli amba sauce. Which is a spicy pickled mango sauce that seemed to add to the tropical […]
[…] with amba sauce for another traditional […]
[…] 2. Quick Amba Sauce Recipe – What Jew Wanna Eat […]
It’s near impossible to find cayenne in israel so i don’t think it has cayenne
Source: Am israeli
This is a quick DIY version for those who can’t get amba locally. You can substitute something for a little heat that you have.
I just made this- absolutely lovely. I had thought if I didn’t get the chance to make it for our Israeli Sabich meal that I might cheat and use mango chutney or picke or something but I am so glad I made the time to make this (didn’t take long) as this is so much nicer than an oversweet shop chutney or pickle would have been. Really lovely, shall make again. Thank you.
So glad you enjoyed! This quick version is perfect for last minute cooking.
Lovely. X
I was wondering if this can be canned…..
Can you freeze this sauce?
Sure!
My Israeli husband says he loves this and asked me to find a recipe for it. Thank you!
Great! This one isn’t 100% traditional but tastes great, I think.
Does this recipe need fenugreek leaves or seeds? ??
It’s ground fenugreek!
I make my own version of this with different spices depending on my mood – popping mustard seeds and dried red chilies in oil to top off makes it so yummy. This was popularized by a family of Iraqi Jews from Bombay. In fact, ‘amba’ is the Marathi (language spoken in Bombay) word for Mango :-). Versions of this have been common in India for 1000+ years.
It’s perfect for dipping my lamb kabobs and falafel. Enjoy!
Yay! I added dried cherries and a little cinnamon…Yum!
Glad you liked it!
Which kind of mango do you use? Some can be very stringy/fibrous. Do you strain it to get the fibers out?
Just a normal mango works fine! You can blend it at the end so it’s smoother.
My mango was on the tart side, I felt there was something missing so I mixed with some tamarind sauce I had on hand – balanced it out very nicely!