A staple of Middle Eastern cooking, amba sauce is a tangy, mildly spicy sauce made with fresh mangoes. Add a burst of flavour to falafel sandwiches, grilled vegetables and more.
Naturally vegan and gluten-free.
Other mango pickle recipes you may like to try are: raw mango kachumber , aam ki launji and gujarati pickle chunda (relish)
What is Amba Sauce
Amba sauce is a thick, tangy, and mildly spicy condiment made from mangoes, mustard seeds, chili peppers, coriander, fenugreek, sugar and white vinegar.
It has a bold, complex flavour with a balance of sourness, sweetness, and a warm, aromatic spice mix.
Amba sauce is used in middle eastern cuisine, often accompanying shish kebabs, grills, and falafel .
This spicy mango sauce is a Iraqi cuisine essential, dating back to the 19th century, when members of the Sassoon family of Bombay introduced it to the Baghdadi Jewish community.
Amba sauce can be prepared in one of two ways – pickled and fermented, or cooked and ready to eat.
Traditionally, the mangoes are salted then left to ferment for a few days. My version of amba sauce leaves out the fermentation.
For ease, I also use curry powder which is an Indian spice mix that contains the prominent ingredients for amba sauce.
Ingredients
Be sure to check out the full recipe and ingredient list below.
- Mangoes – Most recipes will use green mangoes or unripe mangoes. Use them if you can but otherwise find a firm mango in the supermarket – it works well too.
- Mustard Seeds – I have used split mustard seeds that are usually used in Indian pickles. If you cannot find mustard seeds, simply use a hot English mustard.
- Fenugreek Seeds – used split fenugreek seeds, that are used in Indian pickle sauce. However fenugreek powder can be used or crush the seeds using grinder.
- Spices – I’ve simply used curry powder and turmeric.
- Fresh red chilli (optional)
- Brown Sugar – Adds a touch of sweetness to balance out the tanginess and spice.
- White Vinegar – Aiding in the fermentation process, vinegar intensifies the amba sauce’s distinctively sharp and complex profile. You could also use lemon juice.
- Oil
- Salt to taste
Serving Suggestions
Amba sauce is a versatile condiment used in both traditional and modern dishes.
- A perfect dip for pita chips or alongside an Israeli salad .
- Drizzle in a falafel sandwich .
- Serve with these sundried tomato chickpea cakes and a green leaf salad.
- Swirled into a mayonnaise, yogurt, Turkish hummus or labneh, creating a creamy, mildly spicy amba-infused sauce perfect for sandwiches and burgers.
- Used as a topping for a grain bowl, bringing brightness and zest to grains and roasted vegetables.
Storage
Store amba sauce in the fridge in an airtight container or sealed jar. It will stay fresh for up to 1 week.
other sauce recipes
Yogurt sauce
Greek Cucumber Yogurt Sauce
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Amba Sauce (Pickled Mango Sauce)
Equipment
- pan
- Blender
Ingredients
- 2 cup mango chunks
- 1 tablespoon oil
- 1 tablespoon garlic crushed
- 1 teaspoon mustard seeds split
- 1 teaspoon fenugreek seeds split
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
Optional
- 1 tablespoon red chilli fresh
Instructions
- In a medium saucepan, heat oil over medium heat. Add garlic and fry until fragrant.
- Then add fresh chillies, mango slices, fenugreek and mustard seeds, stirring to coat.
- Tip in turmeric, curry powder, sugar and salt along with little water.
- Cook over medium-low heat for 6-8 minutes until mango pieces soften.
- Blend lightly in a food processor for a smoother consistency or leave in small chunks of mango for texture.
- Stir in white vinegar.
- Transfer to a glass jar or mason jar and let cool.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Amba Sauce (Pickled Mango Sauce)
Equipment
- pan
- Blender
Ingredients
- 2 cup mango chunks
- 1 tablespoon oil
- 1 tablespoon garlic crushed
- 1 teaspoon mustard seeds split
- 1 teaspoon fenugreek seeds split
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
Optional
- 1 tablespoon red chilli fresh
Instructions
- In a medium saucepan, heat oil over medium heat. Add garlic and fry until fragrant.
- Then add fresh chillies, mango slices, fenugreek and mustard seeds, stirring to coat.
- Tip in turmeric, curry powder, sugar and salt along with little water.
- Cook over medium-low heat for 6-8 minutes until mango pieces soften.
- Blend lightly in a food processor for a smoother consistency or leave in small chunks of mango for texture.
- Stir in white vinegar.
- Transfer to a glass jar or mason jar and let cool.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare the most addictive Falafel Pita Sandwich that’s loaded with crispy falafel, crunchy salad, hummus and extra sauce. Perfect for a filling vegetarian or vegan meal.
Falafel sandwiches are one of the most popular Middle Eastern street foods, consisting of pita pockets, falafel, fresh vegetables and sauces.
In my opinion, how you prepare a falafel sandwich is a deeply personal thing, as I’m sure we all have our own favourite fillings. The way that I prepare the sandwich also changes according to my mood and what I have to hand.
However, there are some ingredients which are pretty much key. The best falafel sandwich should contain fresh salad and some sort of sauce. The bread can be changed, whether you use pita, a Middle Eastern flat bread or naan.
I always use homemade falafel because I prefer the taste and texture.
Other sandwich recipes you might like to try are my cream cheese & cucumber sandwiches and yogurt sandwich .
Ingredients
main two ingredients
- Pita – warm pita bread pockets or warm flatbreads are best. Soft naan works pretty well too. You can also use a baguette.
- Falafel – falafel balls or falafel patties both work
Sauce ideas
- Hummus – I used my Turkish hummus
- Creamy tahini sauce – the classic falafel sauce
- Amba sauce
- Yogurt garlic sauce
- Chilli sauce or hot sauce
- Tzatziki
Salad ideas
- Lettuce
- Tomatoes
- Cucumber
- Red onion – pickled or sliced
- Fresh parsley
- Finely chop to prepare Shirazi Salad or Israeli Salad
Extras
- Feta cheese
- Fresh herbs
- Pickled turnips
- Cornichons or pickles
- Pickled red cabbage
Serving Ideas & Tips
Serve your falafel sandwich with tabbouleh and fresh juices.
Do not overfill to prevent the contents spilling out.
Enjoy the sandwich with hot falafel for the best taste.
If preparing for later, do not add too much sauce or else the sandwich will become soggy.
You can easily prepare the ingredients for a picnic and assemble on the spot.
Storage
If you have any leftovers, store in an airtight container and place in the fridge. Ideally eat up by the next day.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Falafel Sandwich
Ingredients
- 3 pitta or flatbreads
- 15 falafel
- 1 cup salad tomato, cucumber, lettuce
- ¼ cup amba sauce
- ¼ cup hummus
- ½ cup yogurt garlic sauce
- ¼ cup pickled onion
Instructions
- Warm your flatbread on a hot griddle until soft and pliable.
- Spread over a layer of hummus.
- Add lettuce.
- Top with hot falafel and vegetables of choice.
- Drizzle over sauce of choice.
- Fold or wrap up.
- Best enjoyed immediately whilst hot and the bread is still soft.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
