How long does it take to make Amba?
Leave for one to three hours until the sauce thickens, then in a closed jar for a few days until the amba ferments.
26 minTotal
4 minActive time
22 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Heat the oil in a small pot and fry the garlic 2 minutes | 2 min |
| 2 | Add the turmeric and fry half a minute | 30 sec |
| 3 | Add the mango and stir, then add the vinegar, salt and black pepper | 1 min |
| 4 | Turn down the heat and simmer 20–25 minutes, stirring occasionally | 22 min |
| 5 | Blend into a smooth spread, cool and store in a jar in the fridge up to two weeks | — |
How to Tell It's Done
- until the mango softens and thickens
Tips
- The spices go into the hot oil for only half a minute: burnt turmeric turns bitter.
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
Common Mistakes
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- Amba is made from green (unripe) mango, thinly sliced, in water with salt and amba spice, which is mainly turmeric and fenugreek.
- For two green mangoes, about 100 g amba spice, 3.5–4 cups water and 2 teaspoons salt.
The full recipe: Amba →
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