a tangy mango pickle condiment popular in Middle Eastern cuisine (particularly Iraqi and Israeli cuisines).
Are you Ready for something wildly different? This pickled mango sauce will take your taste buds for a ride !!! Let’s start
2 mangoes, peeled and cut into chunks
1-2 tablespoon salt
1/4 cup grapeseed or olive oil
1 teaspoon mustard seed
1 teaspoon ground fenugreek
2 teaspoons cumin seed
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
2 tablespoons hot paprika
1 tablespoon turmeric
2 tablespoons brown sugar or honey
1 head garlic cloves, minced
1/2-1 cup water
Coat mango pieces completely with salt. Place into jar, and set out in the sun for 5 days.
Drain and reserve liquid. Spread mango pieces out onto parchment paper to dry for 3-4 hours (this can be done in an oven on warm.)
Heat oil in small pot. Add spices and stir for a few minutes until you hear popping noises.
Stir 2-3 more minutes, and then add garlic and brown sugar. Stir 2 – 3 minutes, and add mango, water and reserved juices. Stir to coat.
Turn off heat, and use immersion blender to create a smooth sauce. Taste, and add more salt and pepper if needed.
Store in a sealed jar in the fridge for up to a week.
Let’s combine the Amba with my classic tahini
WHAT U NEED :
1LB TAHINI RAW SESAME PASTE ( I USE THE 365 FROM WF )
2 SQUEEZE LEMONS
1.1/2CUP OF ICE WATER
SPICES: CUMIN, SALT, WHITE PEPPER
FOR PERFECT CREAMY TEXTURE COMBINE EVERYTHING IN A FOOD PROCESSOR AND BLEND WELL *ADD WATER/ LEMON IF NEEDED UNTIL YOU GET THE PERFECT CONSISTENCY, IF YOU DON’T WANT TO USE FOOD PROCESSOR, YOU CAN DO IT IN A MIXING BOWL AND WHISK IT WELL, IT’S A GREAT ARM WORKOUT !
On every 3TBS tahini add 1tsp Amba
This combination is meant to be !!! So delicious!
But you can enjoy each one of them separately as well :)