Amba, or pickled mango sauce, originated in India but has found a home in Middle Eastern cuisine. The spices add a savory bite to the typical sweet mango chutney flavor. It's great as a dipping sauce with anything Middle Eastern, especially falafel! With its beautiful, balanced flavor and vibrant color it is a great addition to your next mezze spread.



Coat mango pieces completely with salt. Put into a jar, seal, and set out in the sun for 5 days.

After 5 days, drain and reserve liquid. Preheat the oven to 200F. Spread mango pieces out onto parchment paper and to dry in the oven for 3-4 hours.

Heat oil in small pot over medium heat. Add spices and stir for a several minutes until the spices are fragrant and you start to hear popping.

Stir 2-3 more minutes, and then add garlic and brown sugar. Stir 2-3 minutes, and add mango, water and reserved juices. Stir to coat.

Turn off heat, and use immersion blender to create a smooth sauce. Taste, and add more salt and pepper if needed.

Store in a sealed jar in the fridge for up to a week. 


Yields: 2 cups


Inspired By: Sarah F. Berkowitz

February 19, 2018