Spicy Amba Mango Pickle
A vibrant, tangy, and spicy Middle Eastern condiment that adds an incredible depth of flavor to falafel, shawarma, and grilled meats.
Ingredients
- •2 firm green mangoes, peeled and cut into 1/2-inch cubes
- •1 tablespoon kosher salt
- •1/4 cup extra virgin olive oil
- •1 teaspoon brown mustard seeds
- •1 teaspoon fenugreek seeds
- •1 teaspoon ground turmeric
- •1 tablespoon red chili flakes or Kashmiri chili powder
- •1/2 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •2 cloves garlic, minced
- •1/4 cup apple cider vinegar
- •1 tablespoon sugar
Instructions
- 1
Toss the cubed mangoes with the salt in a bowl and let them sit for 30 minutes to draw out excess moisture, then drain well.
- 2
Heat the olive oil in a small saucepan over medium heat.
- 3
Add the mustard seeds and fenugreek seeds, cooking until the mustard seeds begin to pop.
- 4
Stir in the garlic, turmeric, chili flakes, cumin, and coriander, cooking for 30 seconds until fragrant.
- 5
Add the drained mangoes to the pan and stir to coat them thoroughly in the spiced oil.
- 6
Pour in the vinegar and sugar, then reduce the heat to low and simmer for 10-15 minutes until the mangoes are tender but still hold their shape.
- 7
Remove from heat and let the mixture cool completely before transferring to a sterilized glass jar.
💡 Chef tips
- Use firm, under-ripe green mangoes; if you use soft, sweet mangoes, the texture will become mushy rather than pickled.
- Let the pickle sit in the refrigerator for at least 24 hours before serving to allow the spices to fully penetrate the fruit.
- Store in an airtight glass jar in the refrigerator for up to two weeks.
✅ How it should turn out
The finished amba should have a bright yellow-gold color, a pungent and aromatic scent of fenugreek, and a bold, tangy, and spicy flavor profile.