Amba (Pickled Mango)

Takes , serves .

  • Cut mango off the seed and slice into 1/4 slices and the length of the mango, pieces from the trimming ok too.
  • In a mixing bowl, coat all of the slices and pieces with the 1 tablespoon of sea salt, then evenly disperse the slices into a 3 large glass jar (larger mason or pickle jars are great).
  • Close the jars and shake it to evenly distribute the salt.
  • Place the jar in a sunny spot or window sill for 4 days to release the liquid in the mango slices.
  • At the end of this time the mangoes should be a very light, yellow color. You will also see bubbles producing from the fermentation.
  • Through this process, shake the jars a few times a day to ensure mangos stay coated in their own juice.
  • After 4 days, drain the mangoes, but make sure to save the liquid.
  • Allow the mango slices to dry on a paper towel for a few hours.
  • Heat on high the canola oil in a pot then add all the measured spices.
  • Cook and constantly stir for 20-30 seconds, until the whole spices begin to pop and become well toasted.
  • Reduce heat by half then add the mango liquid, vinegar and honey and cook for 30 seconds. Then add the fermented mango slices and finely minced garlic to this mixture and cook for another 2 minutes covered.
  • Remove from the flame and let cool completely.
  • Use a blender and pulse the ingredients to you form a slightly smooth/chucky sauce with lots of small particulate pieces. Pour the mixture into a clean container with an airtight lid.
  • The Amba will keep refrigerated for at least 6-8 weeks.
  • Recipe courtesy of Chef Dave Woolley
  • Amba (Pickled Mango)