How to make amba sauce

This cheat version of the fermented mango sauce is a delicious flavour bomb for your kitchen


Photo: Inbal Bar-Oz

  • place PRE 5 - 10 minutes plus soaking time
  • place COOK 35 minutes
  • place SERVES Makes 1 jar
  • printicon

Most recipes include fermented unripe mango, which can take 4 – 5 days. This cheat version will be ready in under an hour. Use the most firm, green mango you can find.


  • Place the fenugreek seeds in a bowl, and cover with 180ml water. Set aside to soak while you prepare the rest of the ingredients.

  • Peel the mango and remove the stone. Chop the flesh and place in a medium saucepan with the lemon juice and vinegar.

  • Place over medium heat and bring to a boil. Lower heat and simmer for 30 minutes, or until the mangoes are very soft.

  • While the mangoes are cooking, warm the olive oil in a small frying pan. Add the spices and stir for 2 minutes until fragrant. Combine these, with the oil, with the soft mangoes. Remove from heat and mash with a fork or a stick blender for a smoother consistency. Add the fenugreek seeds and their soaking water, salt, and mustard. Stir well to combine.

  • Place in a clean, lidded jar. It will keep in the fridge for a month.

Shiri and Amir are co-founder and chefs at The Black Cow Camden


2 tbsp ground fenugreek seeds
1 very unripe mango
1 lemon, juice only
240ml distilled/plain vinegar
4 tbsp olive oil
1 tbsp hot paprika
1tbsp ground cumin
1 ½ tbsp salt
2 ½ tbsp turmeric
2 tbsp English mustard

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