Amba Sauce
Sharp mango, warm spice, and that sour-funky edge, it’s loud, it’s chaotic, and it totally works. This amba doesn’t tiptoe in, it barges onto the plate. No fillers, no shortcuts, just full-throttle flavor chaos in every spoonful.
Servings: 1 ¼ Cups
Calories: 668kcal
Cost: $5
Ingredients
- 2 cups firm unripe mangoes, peeled and sliced thinly
- 2 teaspoons salt
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon sumac
- 1 teaspoon Aleppo pepper flakes
- ⅛ teaspoon turmeric
- ½ cup water adjust for desired thickness
- 4 teaspoons brown sugar or coconut sugar
- ¼ cup white vinegar
- 1 teaspoon dijon mustard
- 1 ½ teaspoon garlic minced
- ⅓ cup water
- ½ teaspoon salt
- 4 teaspoons extra virgin olive oil
Instructions
- Place the mango slices in a bowl and sprinkle with salt.
- Transfer the salted mango into a clean glass jar, and allow it to sit out for 1-3 days at room temperature, out of direct sunlight.
- Drain and thoroughly rinse the mangoes in a wire mesh strainer under cold running water. Allow them to drip dry.
- Toast the cumin seeds, mustard seeds, and fenugreek seeds in a dry saucepan over low-medium heat for 3-4 minutes, stirring frequently, until fragrant.
- Add the drained mango slices, sumac, Aleppo pepper, turmeric, water, brown sugar, vinegar, Dijon mustard, garlic, water and salt to the saucepan. Bring to a simmer over medium heat. Reduce to low heat and cook covered for 15–20 minutes, until the mango softens and the mixture thickens.
- Remove from heat and allow to cool for 10 minutes. Transfer to a blender along with the olive oil and puree until smooth, or leave slightly chunky if preferred.
- Taste and adjust seasoning and thickness to your preference. Store in a clean, airtight container in the refrigerator.
Notes
🧂 The Brine Identity:
Salted mango needs a day or two to develop that tangy funk. Use a sterilized jar so the good microbes win.
🌡️ Cool Story, Mango:
Don’t blend it hot unless lava facials are your thing. Let it cool first to avoid mess and regret.
🥶 Refrigerator of the Lost Arts:
Store in a clean, tight-sealing jar. Label it like a pro. Keeps 2–3 weeks—if it lasts that long.
Nutrition
Calories: 668kcal | Carbohydrates: 33g | Protein: 46g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 18g | Sodium: 5943mg | Potassium: 157mg | Fiber: 6g | Sugar: 17g | Vitamin A: 624IU | Vitamin C: 2mg | Calcium: 691mg | Iron: 9mg