Packed with pickled mangoes, amba sauce has bright, tangy flavor and is uniquely fruity and acidic. This sauce was on our menu for a limited time, and was one of our founder Sahar Sander’s favorites. Now, Chef Pat shows us how to make an at-home amba sauce so you can try it on white fish or spread it on toast. This quick, easy at-home version still packs a flavorful punch (and pairs perfectly with our falafel fritters) so watch the video and see below for the full recipe!
Amba Sauce Recipe
Ingredients:
- 8 ounces mango, frozen, in chunks
- 1/2 tsp garlic, minced
- 1/4 cup water
- 1/2 tsp turmeric
- 1/8 tsp (or a pinch) ground mustard
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- 1/8 tsp (or a pinch) cayenne pepper
- 1/2 tsp fenugreek
- 2 TBL apple cider vinegar
- 1 TBL lemon juice
Instructions:
- Allow the frozen mango to thaw completely
- Place the mango, garlic, water and dry spices in a food processor or blender and blend on high for 60 seconds.
- Place the mixture into a medium sauce pan, turn heat on very low and stir every minute for 8 to 10 minutes. Remove from heat to let it cool.
- Once cooled, pour the mixture back into the food processor and add apple cider vinegar and lemon juice. Blend for another 10 seconds on high until it’s a consistent texture
- You can enjoy your amba immediately, but it’s best refrigerated overnight to let the flavors settle and blend!