Name: Classic Mango Amba
Yield: Makes about 2 cups
Ingredients: 2 ripe mangoes, peeled, pitted, and chopped; 1 small onion, finely chopped; 1 large garlic clove, thinly sliced; 1 teaspoon kosher salt; 2 teaspoons mustard seed; 1 ½ teaspoons ground turmeric; 1 teaspoon ground cumin; 1 teaspoon crushed Aleppo pepper; 1 teaspoon ground fenugreek; 1 teaspoon smoked paprika; Kosher salt; Lemon juice

Ingredients

Yield: Makes about 2 cups

2 ripe mangoes, peeled, pitted, and chopped
1 small onion, finely chopped
1 large garlic clove, thinly sliced
1 teaspoon kosher salt
2 teaspoons mustard seed
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon crushed Aleppo pepper
1 teaspoon ground fenugreek
1 teaspoon smoked paprika
Kosher salt
Lemon juice

SidesKosher for PassoverGluten FreeVegetarianVeganMiddle East

Preparation

Step 1

Combine all the ingredients except the salt and lemon juice in a medium saucepan and cook over medium heat, stirring frequently, until the mangoes have broken down and the mixture has reduced by half, about 20 minutes.

Step 2

Let the amba cool, then taste and add salt and a squeeze of lemon juice. Refrigerate in a covered container for up to 2 weeks

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

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