Sauces & basics
Amba (fermented mango)
Amba is an Iraqi condiment of Jewish origin, made from green mangoes pickled in turmeric and fenugreek seeds. Its tangy, slightly bitter flavour goes with bread, meats and falafel sandwiches.
Ingredients
Ingredients
Saumure
Spices & seasoning
Optional extras
On the side
Nutrition facts
135 kcal per serving
- Protein
- 3.8 g
- Carbohydrates
- 22.7 g
- of which sugars
- 19.5 g
- Fat
- 2.6 g
- Fiber
- 2.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Peel the mangoes, cut them into thin strips and place them in a sterilised jar.
- Dissolve the salt in the lukewarm water, then pour this brine over the mangoes and leave to stand 24 hours at room temperature.
- Drain the mangoes, rinse them quickly, then dry them for 1 hour on a tea towel.
- In a bowl, mix the turmeric, fenugreek, mustard, cumin, chilli and crushed garlic, then add the vinegar.
- Coat the mango strips with this mixture, making sure they are well covered.
- Pack everything into a sterilised jar, press down well, then seal.
- Leave to macerate for a week at room temperature, away from light, before eating. Then keep in the fridge.
Variations and tips
Milder version. Replace half the vinegar with water and add a spoonful of sugar to soften the acidity.
With what you can find here. If green mangoes are unavailable, use firm shop-bought mangoes and shorten the maceration to 3 days.
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Iraq
Iraq
Iraq
Iraq
Iraq
Iraq
Iraq
Iraq
Original Ecomely recipe.