HAVE you ever tried this Middle-Eastern Sauce Before ?

Amba is a mango pickle condiment popular in Middle Eastern cuisine.
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Amba goes along with many Middle eastern foods like Falafel.
It is typically made of mangoes, vinegar, salt, mustard, turmeric, chili, and fenugreek, similar to savory mango chutneys.
The name “amba” seems to have been derived from the Sanskrit word “Amra” and the mango is itself a native of India.
Amba is frequently used as a spicy sauce to be added to fish dishes, falafel, kubbeh, kebabs, and eggs.
this is a zippy and delicious condiment that is well worth trying,
consider it like a sweet & savory curry sauce

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#Amba #Ambsauce #Middle_Eastern_Sauce

[shusha]

Beautiful to look at must be tasty as well. I Thank you for bining back to this recipe.

I make something similar to this but with ripe mangoes and instead of paprika get Habanero and Carolina reaper that we get in abundance in the summer and make it for my yearly sauce collection. it is awesome with the ingredients he has used. I love hot peppers so my choice is always fresh hot peppers made like ths. I sometimes make use of the fesh ripe peahes in canada. Another one you can try is with lovely dole pinepplaes ( fesh pineapples but of course. I love this huge melting pot of recipes. Yrs after my multiple strokes my tastes buds have kicked in and thanks fo eming me of the amba sauce. I forgot the name. I just made these sauces from past experiences. Youtube has certainly helped in my ecovery process.

[MarkSchouman]

My grandmother used to make this. Never new how she did it. Now I know and boy is it good. Thank you so much for uploading this!

[gitanjalibanik]

I made sabich at home it tastes so good but I didn't know how to make this sauce now I can follow this recipe.

[kyletaylor]

I have never heard of this and cannot fathom what it tastes like, but it kind of fascinates me!

[עופרמעוז]

Niceeee.. happy to have found this tutorial. It reminds me of home.
Amba is a Middle Eastern pungent dip which originated in india.
The ingredients are pretty much correct. However, it doesn't involve any cooking whatsoever. Just a long marination+fermentation process that yields a natural occuring smooth dip which is then thinned down with a water+citric acid solution.🦩

[GolfTube]

thank you for sharing that recipe. greetings from Germany

[hanschristianrodriguez]

Good one Jacob! Well explained and respecting the original recipes : )

[نضالكوردكورد]

الافضل لو ابقيت ع بعض قطع كبيرة من المانگو مثل الهندية الأصلية بالزجاجات...عاش ذوقك وشكرا شف للتقديم الجميل🙏👌👍🌷

[thephenom]

Where did you get the suit from ?? All looks AWESOME

[geraldinejalosjos]

Can i use this for sabich? Thank you for this recipe! I hope you'll make a video of sabich 😊🙏

[editarevay]

Excellent job! We have now here in Mali mango season, I should try to prepare it🥭

[ashishngupta]

I find this to be very intriguing. In Hindi Amba means Mango. Its in the Indian scriptures as well. How did this word reach the middle east. Another one is call Jalebi in middle east it's known as zalebia. Its a sweet dish

[BlaBlaTalkin]

Thank you so much for sharing this i looked so hard for the perfect recipe for Amba and i can tell you did exactly like i remember. Where we can find the exact measures please? And for how long i can refrigerate it?

[bababaghanoush]

Loved it when I was in JLM! Now I can’t find them in my country

[jenchua]

Hello... What do you use this sauce for? Im interested in different dishes and cuisines and thought of trying this as well.. hope to hear from you soon. Shukran!

[nedarrow]

in other respires they use a Unripe mango.a hard green mango with it's shell

[.finegold]

I must comment here, that this recipe can be very similar and even taste like amba, but it is not amba. Amba should go through a fermentation process. What you do is take three hard mangoes and preferably not washed (what you bought at the supermarket is already washed), slice them into thin slices with the skin and sprinkle a spoonful of coarse salt. Place in a jar for three days in a place without direct sunlight but not dark either. After three days water will come out of the mango and it will be a bit alcoholic. This water will be the basis for Amba. Add to them a teaspoon of hot paprika or chili powder, a teaspoon of sweet paprika, half a teaspoon of ginger powder and half a teaspoon of allspice. A tablespoon of turmeric and a tablespoon of ground fenugreek. Put all this in a jar with the sliced mango and leave again for another three days. If there is a lack of liquid, add a little water that has been boiled and cooled. After a week when the amaba is ready, you can bite into the mango slices. Whoever invented the amaba was a genius with a lot of free time.

[lydiapetra]

Thanks so very much!
You are using green mango right? Unripe?

[aamirrza]

I can't access your website for a full recipe😢

[.finegold]

Amba is not Middle Eastern. It's Indian food. How did it get from India to Israel? simple. Iraqi Jews were international traders on the Silk Road and they brought this to Iraqi Jewish cuisine and when they left Iraq and returned to Israel, they brought a lot of Indian recipes with them. Among them are Kijri and Amba. Of course it doesn't resemble the original but the Indian names have been kept.