Amba (Pickled Mango)
- 3 large green mangos, washed & peeled
- 1 Tbsp. sea salt
- 2 Tbsp. canola oil
- 2 ½ Tbsp. mustard seeds
- 2 Tbsp. cumin seed, whole
- 2 tsp. ground black pepper
- 1 ½ tsp. ground coriander seed
- 1 Tbsp. red chile powder or Aleppo chile if available
- ½ Tbsp. ground fenugreek
- 1 Tbsp. paprika, hot
- 1 Tbsp. ground turmeric
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey
- 6 cloves garlic, finely minced
Recipe courtesy of Chef Dave Woolley
- Cut mango cheeks off the seed, then cut lengthwise into ¼” slices. Cut remaining fruit away from seed.
- In a mixing bowl, coat mango slices and pieces with 1 Tbsp sea salt, then evenly divide to fill 3 1-quart glass jars.
- 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.
- At the end of this time the mangos should be a very light, yellow color, and bubbles will have formed from the fermentation.
- Shake the jars a few times a day to ensure mangos stay coated in their own juice.
- After 4 days, drain the mangos and save the liquid. Dry mangos on paper towel for a few hours.
- 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.
- 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.
- 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.