Fermented Mango

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Amba- Fermented Mango Sauce

Amba fermented mango sauce is a tangy mango pickle spicy sauce popular in Indian and Middle Eastern cuisine. This Middle Eastern Amba recipe is used for Falafel, Schwarma, kubbah and, kebabs.  The word “amba” means mango in Marathi.

Ingredients

• 1 firm unripened mangoes
• Kosher salt
• 1 large lime
• 1 clove of garlic, peeled and finely sliced
• olive oil
• ¼ teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• ¼ teaspoon cayenne pepper
• ¼ teaspoon sweet smoked paprika
• ¼ teaspoon ground turmeric

In the preparation of this “Amba” fermented mango recipe is very similar to the process of Lacto fermented vegetables, I recommend on Number of preliminary processes of fermentation.

1. Peel mangoes, and slice the fruit around the pit. Dice the mango into small cubes.

1. Transfer the mango into a glass jar.
2. Place the jar (with the mango inside) on the digital weight, and reset the weight.
3. Weight the water by adding water to the jar until the full cover of the fruit.
4. Add 6% kosher salt (6g of salt per 100g of water) to the jar.
5. Leave 3-5cm of space between lip of jar and brine. Place a weighting stone on the top of the mango.
6. Close the jar tightly and set aside for 10 days. In the first three days, a pressure of 2CO is created inside and it is recommended to open and release the pressure twice a day.

So far we only took care of the process of fermenting the mango. Now is the time to mix all the ingredients of the amoeba

1. Put the fermented mango into a blender and blend until smooth.
2. Add lime zest, and squeeze in the juice.
3. Place the sliced garlic in a frying pan on a medium heat with ½ a tablespoon of olive oil and all the spices.
4. Toast the garlic and spices until lightly golden
5. Grind all the ingredients into a smooth batter.
6. Transfer to a bowl and cover with a cloth, once a day open the cloth and stir well.
7. After two or three days the Amba is ready to eat.