Amba: Levantine mango sauce
I’ve only known about Amba since I first tried the wonderful breakfast sandwich “Sabich“. I bite into the sandwich and taste aubergine, eggs, hummus, tahini and something else. Something I’ve never tasted before in this combination with hummus and tahini: a wonderfully fruity, slightly spicy and really complex-tasting 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 mangoes 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 fermenting. I know it’s not quite original, but it tastes great anyway!
Made in a jiffy
Amba lives not only from the fruity taste of mango, but also from a few other exquisite ingredients. In addition to mustard seeds, I also roast fenugreek seeds briefly in a pan. I no longer crush the seeds, but leave it all to my blender. I also add turmeric and a good portion of harissa for spiciness. Just put everything in a blender, press the start button and your own amba sauce is ready.
Amba tastes good with …
Of course, sabich is predestined for amba, but you can also combine the spicy mango sauce with hummus or serve it as a dip for courgette pancakes, grilled meat, fish or simply with vegetable sticks. Your guests will love it!
Recipe for amba
Equipment
Ingredients
Zubereitung
- Peel the mango and cut the flesh from the core.
- Roast the fenugreek and mustard seeds briefly in a pan without oil.
- Squeeze the lemon. Peel the garlic.
- Put all the ingredients in a blender and puree properly, then pour into a sealable jar. Amba can be kept in the fridge for about 5 days.
