Amba
עמבה
Amba is the famous tangy mango pickle of Iraqi Jews, shaped by Indian trade connections to Baghdad. Sharp, salty, and aromatic with fenugreek and turmeric, it is used as a condiment for sandwiches, meats, and fried foods.
Ingredients
- •2 large green mangoes, peeled and sliced
- •2 tablespoons kosher salt
- •1 teaspoon turmeric
- •1 teaspoon ground fenugreek
- •1 teaspoon chili flakes or 1 fresh chili, chopped
- •2 cloves garlic, sliced
- •1 cup water
- •1/2 cup white vinegar
- •1 tablespoon sugar
Instructions
- 1
Toss the sliced green mangoes with the salt and let them stand for 1 hour to release some moisture.
- 2
Sterilize a clean jar and pack in the mango slices.
- 3
Mix the turmeric, fenugreek, chili, and garlic in a bowl.
- 4
Warm the water, vinegar, and sugar just until the sugar dissolves, then let the brine cool.
- 5
Pour the spice mixture over the mangoes and add the cooled brine to cover.
- 6
Seal the jar and shake gently to distribute the spices.
- 7
Leave the jar in the refrigerator or a cool place for several days, turning it once a day, until the mangoes soften and the pickle becomes sharply aromatic.
- 8
Use as a condiment for sabich, falafel, grilled meats, or rice dishes.
Kosher notes
Naturally pareve. Use kosher vinegar and a clean jar to avoid contamination; it can be served with either meat or dairy meals if prepared in neutral equipment.
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