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. It’s a staple Israeli condiment that came from Iraqi Jews made from pickled mangos that is delicious on shawarma or sabich or sabich or really anything. I even use it on my knishes!
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.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 ripe mango, diced
- ¼ teaspoon cumin
- ¼ teaspoon sumac
- ¼ teaspoon cayenne, or more if you like it hot!
- ¼ teaspoon fenugreek
- ¼ teaspoon salt, or more to taste
- ¼ cup white or apple cider vinegar
- Juice of ½ lemon
- ¼ cup water
- 1 teaspoon mustard
- 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 and water 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.