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!
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Packed with pickled mangoes and more, amba is a fruity and flavorful sauce and one of our late founder Sahar’s faves – so you know it’s legit. Some of you may have tried amba when it was on our menu for a limited time, and today, Chef Pat shows you how to make amba at home! Let us know if you’re all about the sauce, and see the full recipe at the link in our bio! . . . . . #dceatss #minneapolisfoodie #mnfoodie #bestfoodphilly #eaterphilly #chicagofoodies #chicagorestaurants #indyfood #indyfoodie #middleeasterncuisine #middleeasternfood #vegetarianfoodshare #vegetarianeats #vegetarianmeals #pitabread #chickenshawarma #hummuslover #nafnafgrill #nafon
Amba Sauce Recipe
- 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
- 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!