Iraqi Pickled Mango Sauce

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Amba is a beloved Iraqi tangy-spicy condiment built around pickled green mango, toasted fenugreek, and chili. Traditionally spooned over grilled lamb kebabs, biryani, and stuffed flatbreads, it delivers a bright punch of acidity and warm spice that cuts through rich meats. This homemade version uses fresh unripe mango simmered with vinegar and toasted whole spices for deep, complex flavor.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 5 gSugar
• 1 gProtein
• 390 mgSodium
• 160 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 22 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the sauce base

• 2 medium green (unripe) mangoes, peeled and diced into 1/2-inch cubes
• 1/2 cup distilled white vinegar
• 1 cup water
• 1 teaspoon fine sea salt
• 1 teaspoon ground turmeric

For the toasted spice blend

• 2 tablespoons whole fenugreek seeds
• 1 tablespoon yellow mustard seeds
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 to 2 teaspoons Aleppo pepper or mild chili powder
• 4 cloves garlic, finely minced
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Directions

1. Toast the fenugreek seeds in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 3 minutes; transfer to a mortar or spice grinder and crush to a coarse powder.
2. In the same skillet, toast the mustard seeds until they begin to pop and darken slightly, about 1 minute, then set aside.
3. Combine the diced mango, vinegar, water, salt, and turmeric in a medium saucepan. Bring to a gentle boil, then reduce heat and simmer uncovered until the mango is tender and the liquid reduces by about one-third, 12 to 15 minutes.
4. Meanwhile, warm the olive oil in a small pan over medium heat. Add the garlic, cumin, and coriander and cook, stirring, until fragrant and just golden, about 1 minute; do not let the garlic brown.
5. Stir the garlic-oil mixture, toasted mustard seeds, ground fenugreek, and Aleppo pepper into the simmering mango. Use the back of a spoon to gently mash about one-third of the mango pieces to thicken the sauce while keeping some texture.
6. Continue to simmer until the sauce thickens to a spoonable, jam-like consistency, 5 to 8 minutes more. Stir in the lemon juice and taste for salt and heat, adjusting as needed.
7. Remove from heat and let cool to room temperature; the sauce will thicken further as it cools. Transfer to a glass jar, cover, and refrigerate for at least 4 hours, preferably overnight, before serving to let the flavors meld.
8. Serve chilled or at room temperature alongside grilled kebabs, biryani, falafel, or stuffed flatbreads.

Cook’s Notes

• For the most authentic flavor, substitute jarred pickled green mangoes (sold at Middle Eastern markets) for the fresh mango and use 1/3 cup of the pickling liquid in place of part of the vinegar and water.
• Fenugreek is the signature spice in amba, so don't skip it; toasting fresh is essential since pre-ground fenugreek loses potency quickly.
• Amba improves dramatically after a night in the refrigerator as the spices bloom and the acidity mellows, making it an ideal make-ahead condiment.
• Adjust the Aleppo pepper to control the heat level; traditional Iraqi amba lands in the medium-spicy range with a slow-building warmth.
• Store in a sealed jar in the refrigerator for up to 3 weeks; the high vinegar and salt content keep it well preserved.

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