Hailing from Iraq and other Middle Eastern regions, made from firm and unripe mangoes, infused with aromatic spices, and balanced with a hint of sweetness, amba adds a delightful kick to a variety of dishes
Unripe mango, kosher salt, olive oil, garlic, red or green chili (such as serrano), mustard seed, ground turmeric, dried fenugreek leaves or ground fenugreek, ground cumin seed, ground coriander seed, Aleppo pepper, brown sugar, water, and apple cider vinegar.
Begin by peeling and cutting the mango into 1/2 inch or 1cm pieces. Place the mango pieces in a small bowl, add kosher salt, and toss to combine. Set aside
Step 1
In a saucepan with a lid, heat olive oil over medium heat. Once the oil is warmed, add the finely chopped garlic and chili. Cook until the garlic just starts to change color.
Add the mustard seed, ground turmeric, dried fenugreek leaves or ground fenugreek, ground cumin seed, ground coriander seed, and Aleppo pepper to the saucepan.
Coat the spices with the oil and heat for about a minute until they become fragrant. If needed, add a little more oil to form a paste with the spices.
Once the spices are fragrant, pour in the water and apple cider vinegar, stirring to combine. Then, add the mango and salt mixture.
Cover the saucepan with the lid and allow the mixture to gently simmer for 10-12 minutes, or until the mango is just caramelized. Remove from heat and let it cool