Amba, Indian Mango Relish Recipe

Sauntering around the local open-air market this week, I was happy to see mangoes on sale. Smallish, roundish, yellow mangoes with a red blush – the Maya variety. Later in the season, at least four more mango varieties will be available, but Maya is the first out and the most popular. Mangoes are cultivated […]

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Sauntering around the local open-air market this week, I was happy to see mangoes on sale. Smallish, roundish, yellow mangoes with a red blush – the Maya variety. Later in the season, at least four more mango varieties will be available, but Maya is the first out and the most popular.

Mangoes are cultivated around the Sea of Galilee and the Jordan River valley, where the climate is subtropical and humid. But living as I do in Central Israel, I see the occasional mango tree in gardens nearby. A tree heavy with mature green and red mangoes is a sight to see. I confess to gardener’s envy when I do see one.

Immigrants from India and Iraq brought to Israel a taste for mangoes in savory contexts. The best-known one is amba, a sauce made with pickled mangoes. Stop in at any falafel or shwarma joint, and you’ll see squeeze bottles lined up on the counter, containing tahini, ketchup and amba. Amba is dark yellow with turmeric, and runny. You won’t want to wear a white shirt when you’ve drizzled amba over your nosh. We have recipes for other exotic condiments like walnut-based muhammara and fiery Yemenite zhug .

Or just eat carefully so as not to spill. The savory, spicy, fruity relish adds an even more exotic dimension to your fast food. Amba is delicious spooned over rice or meat dishes like kebabs, but especially good with any fried food: fish, French fries, etc.

You’ll need to buy a spice mix called “amba powder.” It can be found in ethnic Indian stores. In Israel, it’s called “baharat amba” and can be found in some supermarkets.