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Mango Amba sauce

Mango Amba sauce

0 reviews
READY IN 25 mins
PREP TIME 10 mins
COOK TIME 10 mins
SERVINGS 4

Here is another middle eastern dip, or you can call it a middle eastern chutney, which I wasn't aware of until recently. This dip apparently is a popular one from Saudi and Iraq, but I must say my Indian taste buds could pick it as a familiar one, like the taste from mom's home made "jhely or traditional jam. Only difference is this one's got a sweet and savoury touch to it, giving it a variety role...dip, spread, slather condiment! Believe me once you have it stored in your fridge, its sure to end up in a arabic platter, or just slathered into a classic grilled cheese or chicken sandwich or a wholesome burger altogether! This batch was particularly made to try out this middle-eastern sandwich breakfast called "Sabich" which has become a regular at home now. 

Here are steps to make that perfect Amba sauce:

1. Heat oil in a pan, add mustard seeds, allow them to splutter.Mango Amba sauce

2. Add the chopped chilly, saute for a minute. 

Mango Amba sauce

3. Add the diced mangoes and lemon juice. Allow to cook for a 1-2 minutes.

4. 

Mango Amba sauce

4. Add the brown sugar and water, stir well. Cook until the mango chunks are tender, add water if it gets too thick.

Mango Amba sauce

5. Add in all the spices, the cumin, sumac, red chilly powder, fenugreek and salt. Check the seasoning and add salt if needed. Cook for another1-2 minutes till all the spices get incorporated. At this point the sauce has a jam like consistency and taste too, except that it is savoury.Mango Amba sauce

6. Remove from heat and allow to cool. Pour into air tight jars and refrigerate overnight before using so that the spices release the flavors well into the chutney. Now the middle-eastern chutney is ready to use as a condiment 

Mango Amba sauce

Ingredients

  • Canola oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Bird's eye chilly- 2 Chopped(more as per taste)
  • Cumin powder- 1 tsp
  • Fenugreek- 1 tsp
  • Sumac- 1/2 tsp
  • Mangoes- 2 (ripe but firm to touch) diced
  • Red chilly powder- 1/s tsp(more as per taste)
  • Salt- 1 tsp (to taste)
  • Lemon juice- 2 tsp
  • Brown sugar- 2 tbsp
  • Water- 1/2 cup (more if needed to adjust consistency)

Directions

  • 1Heat oil in a pan, add mustard seeds, allow them to splatter. Add the chopped chilly, saute for a minute. Add the diced mangoes and lemon juice. Allow to cook for a 1-2 minutes.
  • 2Add the brown sugar and water, stir well. Cook until the mango chunks are tender, add water if it gets too thick. Add in the cumin, sumac, red chilly powder, fenugreek and salt. Check the seasoning and add salt if needed. Cook for another1-2 minutes till all the spices get incorporated. At this point the sauce has a jam like consistency and taste too, except that it is savoury.
  • 3Remove from heat and allow to cool. Pour into air tight jars and refrigerate overnight before using so that the spices release the flavors well into the chutney. Now the middle-eastern chutney is ready to use as a condiment in variety arabic platters and sandwiches like shawarma, sabich or in just the regular grilled cheese or chicken sandwich that would take it a notch up!

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