Amba levantine mango sauce

Amba: Levantine mango sauce

I have actually only known Amba since I first tasted the delicious breakfast sandwich “Sabich“. There I bite into the sandwich and taste aubergine, eggs, hummus, tahini and something else. Something that I didn’t know before in this combination with hummus and tahini: a wonderfully fruity, slightly hot and really complex mango sauce. Wow, I’ve been in love ever since!

Fermented mango from Iraq

Like the inventor of the Sabich sandwich, Amba originally comes from Iraq. And in the original, the mango sauce is made from fermented mangoes. The mangos are stored in a container with a lot of salt for a few days and then processed. I shorten my recipe a bit and leave out the fermentation. I know that this is not quite original, but it tastes great in any case!

Made in a jiffy

Amba not only thrives on the fruity taste of mango, but also on a few other exquisite ingredients. Besides mustard seeds, I also roast fenugreek seeds briefly in a pan. I don’t crush the seeds anymore, but leave it all to my blender. I also add turmeric and a good portion of harissa for the spiciness. Just put everything into a mixer, press the start button and your own amba sauce is ready.

Amba is delicious with …

Of course Sabich is predestined for Amba, but you can also combine the spicy mango sauce super with hummus or serve it with grilled meat, fish or simply with vegetable sticks. Your guests will love it!

Recipe for Amba – Levantine mango sauce

Amba levantine mango sauce

Amba: Levantine mango sauce

Like a chutney, only slightly different 😉
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 500 Grams

Equipment

  • Food Processor (Mixer)

Ingredients

  • 1 Mango (approx. 650g/23 oz incl. core)
  • 1/2 Lemon
  • 2 EL Olive oil
  • 1 Garlic clove
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seed
  • 2 tsp Turmeric ground
  • 1/2 tsp Cumin ground
  • 2 tsp Harissa
  • 2 tbsp Red wine vinegar
  • Salt

Instructions

  • Peel the mango and cut the flesh from the stone.
  • Roast fenugreek and mustard seeds briefly, for about 2 Minutes, in a pan without oil.
  • Squeeze lemon. Peel garlic.
  • Place all ingredients in a blender and puree properly, then pour into a sealable jar. Amba can be kept in the fridge for about 5 days.
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