Recipe for ambasauce
Amba is a sweet, tangy, and mildly spicy sauce made from mango. It somewhat resembles Indian mango chutney and is said to have originated in India, developed by Iraqi Jewish immigrants. Today, it is eaten throughout Iraq and is also very popular in Israel. There are two variants of the sauce – one that is cooked and one made from fresh mangoes. Feel free to cook your amba sauce – this will extend its shelf life – but it is not necessary. The fresh variant has a bit more of a bite and is simply so much easier to make.
The recipe is from my book: “Meze – Salty, Snacks, and Small Dishes from the Middle East“.
Ingredients
Amba Sauce
- 2 pcs. Mango
- 2 cloves Garlic
- 1.8 gram Fenugreek Seeds
- 1.15 gram Paprika
- 1.5 gram Turmeric
- 2.3 gram Cayenne Pepper
- 12.5 gram Sugar
- Salt
Notes
Tip: You can increase the amount of cayenne pepper if you want the sauce to be spicier. And again, you can adjust the sweetness and acidity by adding sugar and possibly lime or lemon juice.