Amba: The Mango Condiment That’ll Spice Up Your Boring Life
There’s this awesome little Israeli restaurant around the corner called Gila’s Nosh that’s run by a mother and son team. The mom (Gila?) throws down some fantastic Arab/Israeli food. My wife always orders the Sabich sandwich at Israeli joints, but this one is 200% better than the others: Sabich served in pita bread, traditionally contains fried eggplant, hard boiled eggs, hummus, tahini, israeli salad, potato, parsley and amba.
It’s gotta be the amba. But WTF is Amba? It’s an Iraqi-Jewish spicy mango condiment that can easily be pureed into a sauce and put on anything. I like it better in mango form. Think of it as a really flavorful pickle that’ll pick up the taste in any sandwich or bowl you’re throwing together.
1 ripe mango, peeled, sliced, and cubed
2 t turmeric
1 t fenugreek (this is the spice in curry that smells like yoga class armpits)
1 shake adobo (or a pinch salt, garlic, oregano, but get Adobo and make your life easier)
½ t cumin
¼ t hot paprika (or chili powder)
1 T water
Combine all ingredients in a medium sized bowl. Use a clean or gloved hand to mix it really well. The spices and water should form a paste and cover the mango
Transfer to tupperware and refrigerate for 3+ hours
Serve as a condiment, or, throw it in your blender or food processor to make a sauce, or do half and half, what do I care?