Sauntering around the local open-air market this week, I was happy to see mangoes on sale. Smallish, roundish, yellow mangoes with a red blush – the Maya variety. Later in the season, at least four more mango varieties will be available, but Maya is the first out and the most popular.
Mangoes are cultivated around the Sea of Galilee and the Jordan River valley, where the climate is subtropical and humid. But living as I do in Central Israel, I see the occasional mango tree in gardens nearby. A tree heavy with mature green and red mangoes is a sight to see. I confess to gardener’s envy when I do see one.
Immigrants from India and Iraq brought to Israel a taste for mangoes in savory contexts. The best-known one is amba, a sauce made with pickled mangoes. Stop in at any falafel or shwarma joint, and you’ll see squeeze bottles lined up on the counter, containing tahini, ketchup and amba. Amba is dark yellow with turmeric, and runny. You won’t want to wear a white shirt when you’ve drizzled amba over your nosh.
We have recipes for other exotic condiments like walnut-based muhammara and fiery Yemenite zhug.
Or just eat carefully so as not to spill. The savory, spicy, fruity relish adds an even more exotic dimension to your fast food. Amba is delicious spooned over rice or meat dishes like kebabs, but especially good with any fried food: fish, French fries, etc.
Indian/Iraqi Amba Sauce
A spicy sauce based on pickled mangoes
- Sterilized glass jar 4-cup capacity
- large bowl
- 6 large green mangoes
- 3 tablespoons coarse salt
- 200 grams (1 scant cup) amba powder
- 1 tablespoon hot red paprika
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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.
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Transfer the mixture to a sterilized jar and leave in a sunny place for 2 or 3 days, turning the jar once a day.
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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.
