20 minutes
A tangy and spicy mango condiment that adds a burst of flavor to your meals.
Mangoes, Peeled and sliced
each
Fenugreek, Ground
teaspoons
Turmeric, Ground
teaspoons
Chiles, Chopped
each
1. Prepare the Mangoes
Carefully peel the skin off each mango and slice the mangoes into even pieces.
2. Combine the Ingredients
In a large mixing bowl, combine the mango slices with fenugreek, turmeric, and chiles. Gently mix until each mango piece is coated in the spice mixture.
3. Ferment the Mixture
Transfer the spiced mango mixture into a clean fermentation vessel, like a jar, and seal it tightly. Let it sit undisturbed until the flavors have developed.
4. Store the Amba
Once fermentation is complete, transfer the amba into a storage jar and keep it refrigerated to maintain its flavors.
Opt for semi-ripe mangoes that are firm but yield slightly under pressure for the best balance of tanginess and sweetness.
Let the amba rest in the refrigerator for at least 24 hours before using to allow flavors to marry and intensify.
Gently toast whole spices like mustard seeds, fenugreek, and cumin seeds to deepen the flavor profile.
Store amba in sterilized jars and use clean utensils to extend shelf life and prevent contamination.
Incorporate a good quality oil during cooking and finishing to prevent drying and meld spices together.
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