Amba

Amba

Amba (in Hebrew “עמבה”) is a tangy, spiced mango sauce, with turmeric and fenugreek that give it its familiar color and aroma. It goes into a pita with eggplant and egg, alongside fish and in sandwiches. The recipe here is a cooked homemade version: you make it in a pot, cool it and keep it in the refrigerator.

Prep time: 15 minutes · Cooking time: about 20 minutes · Total with initial cooling: about an hour · Yield: about 750 grams · Difficulty: easy

A cooked version for short-term use

The sourness in this recipe comes from vinegar, with no fermentation process. This is a preparation for eating over the next few days, not a recipe for canning or for storage outside the refrigerator. Long-term preservation requires a recipe with tested ingredient ratios and a tested process; do not conclude that vinegar or a layer of oil alone makes a sauce shelf-stable. See the National Center for Home Food Preservation guidelines.

Ingredients (for about 750 grams)

• 600 grams peeled and pitted mango, preferably firm and not fully ripe
• 2 tablespoons neutral oil (about 30 ml)
• 2 crushed garlic cloves
• 2 teaspoons turmeric
• 1 teaspoon ground fenugreek seeds — not fenugreek leaves
• 1/2 teaspoon ground cumin
• 1/4–1/2 teaspoon ground chili, to taste
• 1 level teaspoon salt (about 6 grams)
• 100 ml white food-grade vinegar, 5% acidity
• 150 ml water, plus a little more for thinning as needed

Choosing ingredients and substitutes

Green mango is not available year-round. You can use a ripe but firm mango, or 600 grams of frozen mango cubes with no added sugar, thawed in the refrigerator. The sauce will be sweeter and softer; there is no need to add sugar. Ground fenugreek is found in spice shops, and it is the ingredient that gives the aroma identified with amba. If you leave it out, you get a turmeric mango sauce with a different flavor.

Method

1. Cut the mango. Cut the fruit into small cubes. If using frozen mango, thaw it in the refrigerator and add the bit of juice it released to the pot as well.
2. Warm the spices. Heat the oil in a small pot over low heat. Add the garlic, turmeric, fenugreek, cumin and chili and stir for about half a minute, without browning the garlic.
3. Cook. Add the mango, salt, vinegar and water. Bring to a gentle boil and cook for about 15–20 minutes, stirring occasionally, until the fruit is soft. Ripe mango may soften sooner. If the mixture sticks, add a little water.
4. Mash and adjust the thickness. Mash some of the mango with a fork for a chunky sauce, or blend with an immersion blender with the pot off the heat. Thin with a tablespoon of water at a time as needed, and taste before adding more chili or salt.
5. Cool and refrigerate. Divide into clean, shallow containers and put in the refrigerator within two hours of finishing cooking; on a hot day above 32°C (90°F), within an hour. Do not leave the sauce on the counter until it has cooled completely.
6. Serve. Stir before serving and use a clean spoon. Keep in the refrigerator at 4°C (40°F) or below for up to 3–4 days, or freeze small portions soon after making and thaw in the refrigerator.

Nutrition facts and calorie estimate

Two tablespoons are about 30 grams. Assuming you end up with about 750 grams of sauce, such a serving contains approximately 30 calories, 4–5 grams of carbohydrates, about a gram of fat and about 100 mg of sodium. These are estimates based on the ingredients, not the result of lab testing. The degree of reduction and added salt will change the values; do not apply them to store-bought amba.

Variations and tips

• Smooth texture: use ripe mango and blend after cooking. For a chunky sauce, choose firm fruit and mash only part of it.
• Heat: start with a quarter teaspoon of chili and add more after tasting. The strength of the spice varies between products.
• Freezing in portions: divide into small containers so you thaw only the amount you need. After thawing it may need stirring or some extra mashing.
• Storage: the short-storage guidance is based on USDA rules for cooked food and leftovers. A normal look and smell do not extend the storage time.

Summary

This is a quick homemade amba that also works with mango you can find in season or in the freezer. You can serve it alongside masgouf, tbit or in a samoon sandwich. More recipes in Iraqi cuisine.