DIY Spicy Mango Sauce - Amba Sauce Recipe Revealed

In the heart of the kitchen, we delve into the creation of a tantalizing condiment that has left an indelible mark on our taste buds - the homemade Amba Sauce. This golden delight, with its grounding warmth and unique blend of fruit and spice, hails from traditional Ethiopian and Eritrean cuisine, where similar stews and preparations are common.

The recipe begins with the selection of green or slightly yellow mangoes, a traditional choice for their tartness, although riper mangoes can be used instead. These juicy fruits are joined by white vinegar, which sharpens the mango's flavor and preserves the sauce, and a medley of spices including turmeric, garlic, and toasted mustard, fenugreek, and coriander seeds.

To unlock the warmth and bring out the nutty, bitter notes that define amba, the author suggests toasting these seeds. Once toasted, they are ground freshly and added to the blender, along with the ground turmeric, garlic, cayenne, and more freshly ground spices.

The blender whirs to life, blending the ingredients until smooth and golden, with a splash of water added if needed. The resulting sauce is a vibrant, golden mixture, ready to be poured into a clean glass jar.

The next step is fermentation, a process that deepens the flavor of the sauce over time. The mixture is left at room temperature for 2 to 3 days, stirred once daily. After this period, the jar is sealed and transferred to the refrigerator, where it can be stored for up to three weeks.

A quick stir is given before each use to bring the sauce back together, ensuring it remains smooth and flavourful. This versatile condiment is perfect for a variety of dishes, from falafel and wraps to veggies, adding a burst of heat and a unique twist to every bite.

Reminiscing about a bite of amba sauce in Tel Aviv, the author shares a personal connection to this recipe, making it more than just a condiment - it's a journey back to flavors past.

For those who wish to prepare a larger batch, consider keeping one jar in the fridge for regular use and a second sealed jar unopened until ready for use. This way, you'll always have a supply of this delectable sauce on hand to elevate your meals.

Mango has found a permanent place in the author's kitchen, appearing in various dishes such as fennel and mango slaw, Thai tofu steaks with chili marinade and mango-kiwi salsa. Now, with this homemade Amba Sauce recipe, you too can bring the exotic flavors of Ethiopia and Eritrea into your own kitchen. Enjoy!