Amba, Never Heard of Her

In the continuation of my Israeli Street Food study, something I know nothing about in person yet still want to master, I made this mango sauce called Amba. It is a sweet and sour sauce to put on Chicken shawarma or falafel. Tonight I served it with both lamb meatballs, falafel and chicken. It is spicy, but not so over whelming that you burn your mouth. It takes a little time to make, and now I wish I had made more, but it is not difficult.

2 underripe mango- peeled and diced into small cubes

2 T. Sea salt

1T. Mustard seeds

1 T. Fenugreek -ground

1T. Cumin

Dash of cayenne pepper

Juice of a lemon

1 T. Red wine vinegar

3T. Brown sugar


Toss the diced mango and the salt and put in a plastic container covered, in The fridge overnight.

The next day toast the mustard seeds in a dry fry pan for 15 seconds. Add the other spices and the mangos. Stir on medium heat. Add the other ingredients and stir

Until the sugar melts.

Keep cooking until the mangos go soft. Add a little water as needed to keep the mixture moist. It may require about 15 minutes of cooking. As the mangos soften they will get a little darker and the sauce will thicken up.

Remove from heat and cool. Place the sauce in a jar and let the flavors marry another day before eating.

It is similar to a mango chutney, but hotter.

The photo is of th elite leaders spoonful I had left after serving this for dinner. I should have photographed it before dinner.

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