Amba (Pickled Mango)

Takes , serves .

  1. Cut mango cheeks off the seed, then cut lengthwise into ¼” slices. Cut remaining fruit away from seed.
  2. In a mixing bowl, coat mango slices and pieces with 1 Tbsp sea salt, then evenly divide to fill 3 1-quart glass jars.
  3. Close jars and shake gently to evenly distribute salt. Place jars in a sunny spot or window sill for 4 days to release liquid from the mango.
  4. At the end of this time the mangos should be a very light, yellow color, and bubbles will have formed from the fermentation.
  5. Shake the jars a few times a day to ensure mangos stay coated in their own juice.
  6. After 4 days, drain the mangos and save the liquid. Dry mangos on paper towel for a few hours.
  7. Heat canola oil on high in a pot, then add all spices; cook and constantly stir 20-30 seconds, until the whole spices begin to pop and become well toasted.
  8. Reduce heat by half and add the reserved liquid, vinegar and honey; cook for 30 seconds. Then add mango and finely minced garlic; cover the pot and cook 2 minutes. Remove from heat and cool completely.
  9. Transfer to a blender and pulse to form a slightly smooth/chucky sauce with small particulate pieces. Pour mixture into a clean container with an airtight lid. Amba will keep refrigerated 6-8 weeks.
Recipe courtesy of Chef Dave Woolley

Amba (Pickled Mango)

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