Amba mango sauce

Name: Amba mango sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 2 whole firm green mangoes, peeled and diced; 2 tsp salt; 2 tsp ground turmeric; 1 tsp fenugreek seeds, ground; 1 tsp ground cumin; 1 tsp chilli flakes; 3 cloves garlic cloves, crushed; 80 ml white vinegar; 3 tbsp sunflower oil; 120 ml water; 1 tsp sugar

The tangy, turmeric-yellow pickled mango sauce that turns a good shawarma into an unforgettable one.

35 min totalhotmedium

Instructions

1
Toss the diced mango with the salt and leave for 30 minutes, then drain the liquid that collects.
2
Warm the oil over low heat and add the turmeric, ground fenugreek, cumin and chilli flakes. Fry for 30 seconds only, until fragrant but not darkened.
3
Add the garlic and cook for another 30 seconds.
4
Stir in the mango, vinegar, water and sugar and simmer gently for 12 to 15 minutes, until the fruit is soft but still holds its shape.
5
Mash roughly with a fork for a rustic sauce, or blend briefly for a smooth one.
6
Cool completely and store in a sterilised jar in the fridge for up to three weeks.

Notes

Use firm, slightly underripe mangoes. Ripe fruit collapses into jam and loses the sour bite that makes amba work. The sauce improves for a week in the fridge as the fenugreek settles.

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