Spicy Amba Mango Pickle
A vibrant, tangy, and fiery Middle Eastern condiment that perfectly balances the sweetness of green mangoes with an aromatic blend of spices.
Ingredients
- •2 large firm green mangoes, peeled and cut into 1-inch cubes
- •1 tablespoon kosher salt
- •1/2 cup extra virgin olive oil
- •1 teaspoon brown mustard seeds
- •1 teaspoon fenugreek seeds
- •1 teaspoon turmeric powder
- •2 tablespoons chili powder or Aleppo pepper flakes
- •1 teaspoon ground cumin
- •3 cloves garlic, minced
- •1 tablespoon white vinegar
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 pat dry with paper towels.
- 2
Heat the olive oil in a heavy-bottomed skillet over medium heat.
- 3
Add the mustard seeds and fenugreek seeds to the hot oil, cooking until the mustard seeds begin to pop.
- 4
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- 5
Lower the heat and stir in the turmeric, chili powder, and cumin, mixing well to create a fragrant spice paste.
- 6
Add the mango cubes to the skillet and toss thoroughly to coat them in the spiced oil.
- 7
Cook for 5 to 7 minutes, stirring occasionally, until the mangoes are slightly softened but still hold their shape.
- 8
Remove from heat, stir in the vinegar, and let the mixture cool completely before transferring to a sterilized glass jar.
- 9
Allow the pickle to sit at room temperature for at least 24 hours to let the flavors meld before serving.
💡 Chef tips
- Use the firmest green mangoes you can find to ensure the cubes maintain their texture during cooking.
- For a deeper flavor, let the pickle mature in the refrigerator for 3 to 5 days before eating.
- Store in an airtight glass container in the refrigerator for up to one month.
✅ How it should turn out
The finished amba should have a bright yellow-gold hue, a pungent and spicy aroma, and a complex flavor profile that is simultaneously tart, salty, and deeply savory.