During my stroll through the local open-air market this week, I was delighted to find mangoes on sale. The small, round, yellow mangoes with a red blush belong to the Maya variety. As the season progresses, more mango varieties will become available, but Maya is the first and most popular choice.
Mangoes are grown around the Sea of Galilee and the Jordan River valley, where the climate is subtropical and humid. Although I reside in Central Israel, I occasionally spot mango trees in nearby gardens. The sight of a tree laden with ripe green and red mangoes is truly captivating. I must admit to feeling a tinge of envy as a gardener when I come across one.
Immigrants from India and Iraq have introduced a penchant for mangoes in savory dishes to Israel. One of the most famous creations is amba, a sauce crafted from pickled mangoes. Visit any falafel or shawarma establishment, and you’ll see squeeze bottles containing tahini, ketchup, and amba lined up on the counter. Amba, with its dark yellow hue from turmeric, is a runny sauce. It’s advisable to avoid wearing a white shirt when drizzling amba over your meal. Additionally, we feature recipes for other exotic condiments like walnut-based muhammara and fiery Yemenite zhug.
Alternatively, exercise caution to prevent any spills. This savory, spicy, and fruity relish adds an extra layer of exotic flavor to your fast food experience. Amba tastes fantastic when spooned over rice or meat dishes like kebabs, and it pairs exceptionally well with fried foods such as fish and French fries.
You’ll need to purchase a spice mix called “amba powder.” It can typically be found in ethnic Indian stores. In Israel, it’s known as “baharat amba” and may be available in select supermarkets.
Indian/Iraqi Amba Sauce
A spicy sauce based on pickled mangoes
- 6 large green mangoes
- 3 tablespoons coarse salt
- 200 grams (1 scant cup) amba powder
- 1 tablespoon hot red paprika
Wash the mango well. Peel it, slice thinly, and discard the kernel.In a large bowl, soak the mango slices for about an hour with the salt. Add the amba powder and red paprika. Mix and add water. Mix until a slightly thick mixture is obtained. If too thick to drop from a spoon, thin with a little warm water.
Transfer the mixture to a sterilized jar and leave in a sunny place for 2 or 3 days, turning the jar once a day. Taste to see if all the flavors are absorbed; if not, allow to sit another day or two.
Choose large, under-ripe mangoes, not ripe, soft ones.
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