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Amba Sauce: Its Origin, Cultural And Process


Amba is thought to have been invented by an Iraqi Jewish family who resided in India. In the 1940s and 1950s, Jewish merchants traded it to Israel. It is a common spice in Iraq and some other middle-eastern nations like Saudi Arabia, Israel, and Pakistan.

Amba sauce is a spice from tricky and fresh, fermented mangoes, herbs, seasonings, and peppers. The elements are covered with saline brine, the container is covered, and it is left for a week to develop. The amba is pureed to the appropriate chunkiness once it has adequately matured. It tastes bitter, fermenting, and peppery.

When the mango and spices are cooked with vinegar, amba is ready for consumption immediately. Amba can also be produced by letting it develop outside in the sunlight. Falafels, shawarma, pork, and seafood are frequent delicacies to consume with Amba.

Chutney and achar are frequently contrasted with amba. All three are unique, despite significant similarities. Chutney has a strong flavour and is created from fresh produce rather than fermented. Amba sauce has a creamy texture and is far more acidic than chutney, which frequently contains significant bits of fruit. Indian fermented condiments are known as achar. Similar to amba, it has a tangy taste, though there are sweeter varieties and other herbs used to prepare achar.


  • The fenugreek seeds should be put in a dish with 180 ml of water and then covered. When you make the remaining ingredients, allocate them to dry.
  • The Mango stone should be removed after peeling. Slice the meat, and then add it to a medium pot with vinegar and lemon juice.
  • Put in a medium-high heat source and continue cooking. Reduce the temperature, cover, and cook the mangoes for 30 minutes until highly tender.
  • Heat the olive oil in a little frying pan while boiling the mango. When aromatic, add the ingredients and cook for a further two minutes. Add these, the oil, and the softened mangoes together. Take it off the stove and mash it with a fork or a hand mixer for a finer thickness. Mustard, salt, fenugreek seeds, and resting water should all be added. To blend, thoroughly stir.
  • Put it in a clean, closed container. It will last a month in the refrigerator.
  • Fermented unripe mango is a common ingredient in recipes, and it can take 4 to 5 days. In less than an hour, this hack edition will be prepared.

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