Beautiful to look at must be tasty as well. I Thank you for bining back to this recipe. I make something similar to this but with ripe mangoes and instead of paprika get Habanero and Carolina reaper that we get in abundance in the summer and make it for my yearly sauce collection. it is awesome with the ingredients he has used. I love hot peppers so my choice is always fresh hot peppers made like ths. I sometimes make use of the fesh ripe peahes in canada. Another one you can try is with lovely dole pinepplaes ( fesh pineapples but of course. I love this huge melting pot of recipes. Yrs after my multiple strokes my tastes buds have kicked in and thanks fo eming me of the amba sauce. I forgot the name. I just made these sauces from past experiences. UA-cam has certainly helped in my ecovery process.
Hello... What do you use this sauce for? Im interested in different dishes and cuisines and thought of trying this as well.. hope to hear from you soon. Shukran!
Niceeee.. happy to have found this tutorial. It reminds me of home. Amba is a Middle Eastern pungent dip which originated in india. The ingredients are pretty much correct. However, it doesn't involve any cooking whatsoever. Just a long marination+fermentation process that yields a natural occuring smooth dip which is then thinned down with a water+citric acid solution.🦩
🤗soo happy you've liked it You are right! we do actually ferment a mango sugar mix for 3 days in the sun when selling Amba, this is a simpler version and honestly said not a big difference.
@@AS-jo8qh it was invented by a Baghdadi Jewish family living in Bombay who then moved back to Iraq and its popularity spread quickly among the Iraqi-Jewish and Kurdish-Jewish populations after that! Really fun and weird history to it
Thank you so much for sharing this i looked so hard for the perfect recipe for Amba and i can tell you did exactly like i remember. Where we can find the exact measures please? And for how long i can refrigerate it?
more than happy to heat that! usually would say it holds for 3 months, cold-stored. but I must say it can easily last for a year! ** Recipe mideastmunchies.com/recipes/amba-sauce/ for the recipe, the website is being updated!
I find this to be very intriguing. In Hindi Amba means Mango. Its in the Indian scriptures as well. How did this word reach the middle east. Another one is call Jalebi in middle east it's known as zalebia. Its a sweet dish
mangos brought to Iraq from India gave birth to this sauce, Zalabieh is a recipe from before the 12th century when the silk road was thriving with almost cuisine.
Mideast Munchies I’m from Hong Kong 🇭🇰 there are some middle eastern restaurants here but amba sauce is a rare find! Anyway, just discovered the great content in your channel, gonna try out the recipes!
I must comment here, that this recipe can be very similar and even taste like amba, but it is not amba. Amba should go through a fermentation process. What you do is take three hard mangoes and preferably not washed (what you bought at the supermarket is already washed), slice them into thin slices with the skin and sprinkle a spoonful of coarse salt. Place in a jar for three days in a place without direct sunlight but not dark either. After three days water will come out of the mango and it will be a bit alcoholic. This water will be the basis for Amba. Add to them a teaspoon of hot paprika or chili powder, a teaspoon of sweet paprika, half a teaspoon of ginger powder and half a teaspoon of allspice. A tablespoon of turmeric and a tablespoon of ground fenugreek. Put all this in a jar with the sliced mango and leave again for another three days. If there is a lack of liquid, add a little water that has been boiled and cooled. After a week when the amaba is ready, you can bite into the mango slices. Whoever invented the amaba was a genius with a lot of free time.
Amba is not Middle Eastern. It's Indian food. How did it get from India to Israel? simple. Iraqi Jews were international traders on the Silk Road and they brought this to Iraqi Jewish cuisine and when they left Iraq and returned to Israel, they brought a lot of Indian recipes with them. Among them are Kijri and Amba. Of course it doesn't resemble the original but the Indian names have been kept.
Food is food. Different countries call them differently. OUR universe is a melting pot of exepriences in the culinary world. Doesn't ,matter where it comes from. I know the indian version you are talking of. It is more like a muraba ( more oily and dry ) not a dipping sauce like this one. Love AAm Muraba. Yummy.
@@fitz394 You understood the opposite. The video claims Amba is Israeli/Middle Eastern. I'm Israeli and I'm telling you. Amba is Indian. And only by chance, it reached Israel We Israelis have enough original and ancient recipes. The fact that you don't know these recipes is because you are not part of our culture.
a must with Falafel and Shawarma ( tacos, doner....) can be mixed with tahini or yogurt sauces, and some even mix it with their vegetable pickles. a very versatile sauce that can be incorporated in more complex sauces. then the sky is the limit
true, website in being upgraded - very soon will come again. here are the ingredients meanwhile :) Enjoy! and visit again soon 0.50 Mango 1 tbsp Turmeric 1 tbsp Paprika 0.50 tbsp Fenugreek 0.50 tbsp Mustard (Normal or Powder) 0.50 cup Apple Vinegar 1.50 tsp Coriander Seeds 1 tbsp Sumac 2 tbsp Cumin 1 tsp Salt 1-2 tbsp Sugar
Omg what have you done?? Amba is made of good mangoes, lemon acid - not vinegar, and a lot of fenugreek. If I remember correctly - that’s all there is in it. Try and see if you need to add anything more. Also, amba needs to rest. I can’t remember how long, but depending on the mango you used (preferably a young, firm one, not green but newly-ripened). You made some Indian sauce, maybe… maybe a chutney… I don’t know… but that’s not amba, my friend.
Amba is a sort of Indian chutney, consumed mainly in Iraq and Iraqi Jews brought it into Israel, lemon or vinegar both work fine, there is much more than just fenugreek in Amba for sure. in the Industry Mangos are fermented and then processed, this is a Home Cook style and it's 100% the same flavor as any Amba you'll eat in any Falafel or Shawarma Shop! Besides being Chefs, we grow up on these flavors, all original and not a mimic.
Beautiful to look at must be tasty as well. I Thank you for bining back to this recipe.
I make something similar to this but with ripe mangoes and instead of paprika get Habanero and Carolina reaper that we get in abundance in the summer and make it for my yearly sauce collection. it is awesome with the ingredients he has used. I love hot peppers so my choice is always fresh hot peppers made like ths. I sometimes make use of the fesh ripe peahes in canada. Another one you can try is with lovely dole pinepplaes ( fesh pineapples but of course. I love this huge melting pot of recipes. Yrs after my multiple strokes my tastes buds have kicked in and thanks fo eming me of the amba sauce. I forgot the name. I just made these sauces from past experiences. UA-cam has certainly helped in my ecovery process.
My grandmother used to make this. Never new how she did it. Now I know and boy is it good. Thank you so much for uploading this!
My Pleasure :D
الافضل لو ابقيت ع بعض قطع كبيرة من المانگو مثل الهندية الأصلية بالزجاجات...عاش ذوقك وشكرا شف للتقديم الجميل🙏👌👍🌷
I made sabich at home it tastes so good but I didn't know how to make this sauce now I can follow this recipe.
Where did you get the suit from ?? All looks AWESOME
Hello... What do you use this sauce for? Im interested in different dishes and cuisines and thought of trying this as well.. hope to hear from you soon. Shukran!
It's good on falafel, eggs, hummus, meat, etc. Basically wherever you might otherwise use a hot sauce or mustard
Niceeee.. happy to have found this tutorial. It reminds me of home.
Amba is a Middle Eastern pungent dip which originated in india.
The ingredients are pretty much correct. However, it doesn't involve any cooking whatsoever. Just a long marination+fermentation process that yields a natural occuring smooth dip which is then thinned down with a water+citric acid solution.🦩
🤗soo happy you've liked it
You are right! we do actually ferment a mango sugar mix for 3 days in the sun when selling Amba, this is a simpler version and honestly said not a big difference.
How did it come to the middle East from India?
@@AS-jo8qh it was invented by a Baghdadi Jewish family living in Bombay who then moved back to Iraq and its popularity spread quickly among the Iraqi-Jewish and Kurdish-Jewish populations after that! Really fun and weird history to it
@@AS-jo8qh by Iraqi merchant
I have never heard of this and cannot fathom what it tastes like, but it kind of fascinates me!
Did you have it yet? I put it on almost everything meat
Basically it test like a strong mustard sauce
Thank you so much for sharing this i looked so hard for the perfect recipe for Amba and i can tell you did exactly like i remember. Where we can find the exact measures please? And for how long i can refrigerate it?
more than happy to heat that!
usually would say it holds for 3 months, cold-stored. but I must say it can easily last for a year!
** Recipe
mideastmunchies.com/recipes/amba-sauce/ for the recipe, the website is being updated!
Can i use this for sabich? Thank you for this recipe! I hope you'll make a video of sabich 😊🙏
its THE sauce for Sabich!
will surely add it to the list.
Thnx a lot
Waaaa I'm the happiest 💛
Good one Jacob! Well explained and respecting the original recipes : )
Thanks so very much!
You are using green mango right? Unripe?
using a Ripe one would be best
@@MideastMunchies Thanks for letting me know!
This looks delicious. Well presented.
thank you for sharing that recipe. greetings from Germany
Excellent job! We have now here in Mali mango season, I should try to prepare it🥭
time to Export Amba from mali to the World to enjoy this
I haven't tried and i want to
I find this to be very intriguing. In Hindi Amba means Mango. Its in the Indian scriptures as well. How did this word reach the middle east. Another one is call Jalebi in middle east it's known as zalebia. Its a sweet dish
mangos brought to Iraq from India gave birth to this sauce, Zalabieh is a recipe from before the 12th century when the silk road was thriving with almost cuisine.
Loved it when I was in JLM! Now I can’t find them in my country
Where are you from?
Mideast Munchies I’m from Hong Kong 🇭🇰 there are some middle eastern restaurants here but amba sauce is a rare find! Anyway, just discovered the great content in your channel, gonna try out the recipes!
@@bababaghanoush GREAT! Enjoy
and thanks
@@bababaghanoush Come back to Israel soon, my friend! 🇮🇱💚🇭🇰
in other respires they use a Unripe mango.a hard green mango with it's shell
I must comment here, that this recipe can be very similar and even taste like amba, but it is not amba. Amba should go through a fermentation process. What you do is take three hard mangoes and preferably not washed (what you bought at the supermarket is already washed), slice them into thin slices with the skin and sprinkle a spoonful of coarse salt. Place in a jar for three days in a place without direct sunlight but not dark either. After three days water will come out of the mango and it will be a bit alcoholic. This water will be the basis for Amba. Add to them a teaspoon of hot paprika or chili powder, a teaspoon of sweet paprika, half a teaspoon of ginger powder and half a teaspoon of allspice. A tablespoon of turmeric and a tablespoon of ground fenugreek. Put all this in a jar with the sliced mango and leave again for another three days. If there is a lack of liquid, add a little water that has been boiled and cooled. After a week when the amaba is ready, you can bite into the mango slices. Whoever invented the amaba was a genius with a lot of free time.
thank u
Amba is not Middle Eastern. It's Indian food. How did it get from India to Israel? simple. Iraqi Jews were international traders on the Silk Road and they brought this to Iraqi Jewish cuisine and when they left Iraq and returned to Israel, they brought a lot of Indian recipes with them. Among them are Kijri and Amba. Of course it doesn't resemble the original but the Indian names have been kept.
That's how cuisines develop. From local ingredients and immigration from other countries 🤷♀️ Long may it continue!
Food is food. Different countries call them differently. OUR universe is a melting pot of exepriences in the culinary world. Doesn't ,matter where it comes from. I know the indian version you are talking of. It is more like a muraba ( more oily and dry ) not a dipping sauce like this one. Love AAm Muraba. Yummy.
Israeli's really want to claim every food don't they? Lolll
@@fitz394 You understood the opposite. The video claims Amba is Israeli/Middle Eastern. I'm Israeli and I'm telling you. Amba is Indian. And only by chance, it reached Israel
We Israelis have enough original and ancient recipes.
The fact that you don't know these recipes is because you are not part of our culture.
I am iraqi and you are correct.
But Iraqis get just spices without mango
What would you usually serve this with?
a must with Falafel and Shawarma ( tacos, doner....)
can be mixed with tahini or yogurt sauces, and some even mix it with their vegetable pickles.
a very versatile sauce that can be incorporated in more complex sauces.
then the sky is the limit
I can't access your website for a full recipe😢
true, website in being upgraded - very soon will come again.
here are the ingredients meanwhile :) Enjoy! and visit again soon
0.50 Mango
1 tbsp Turmeric
1 tbsp Paprika
0.50 tbsp Fenugreek
0.50 tbsp Mustard (Normal or Powder)
0.50 cup Apple Vinegar
1.50 tsp Coriander Seeds
1 tbsp Sumac
2 tbsp Cumin
1 tsp Salt
1-2 tbsp Sugar
@@MideastMunchies 12 tbsp of Dugar?
@@aamirrza888 1 or 2 :)
@@MideastMunchies thank you 😊
Is that sweet mango?
yes it is
@@MideastMunchies thank you for sharing!
Yes, that’s Amba sauce looks wonderful, but the mangoes is optional does not have to be there
Amba tukam
Alessia Bridge
Reymundo Views
could have used more turmeric. nah, im kidding 1/2 a cup was plenty.
its 1 Tbsp as written in the recipe, where did you get the 1/2 cup from 😅
this is indian chutney.
Lovely Indian Flavors 👌❤
Omg what have you done??
Amba is made of good mangoes, lemon acid - not vinegar, and a lot of fenugreek.
If I remember correctly - that’s all there is in it.
Try and see if you need to add anything more.
Also, amba needs to rest.
I can’t remember how long, but depending on the mango you used (preferably a young, firm one, not green but newly-ripened).
You made some Indian sauce, maybe… maybe a chutney… I don’t know… but that’s not amba, my friend.
Amba is a sort of Indian chutney, consumed mainly in Iraq and Iraqi Jews brought it into Israel, lemon or vinegar both work fine, there is much more than just fenugreek in Amba for sure.
in the Industry Mangos are fermented and then processed, this is a Home Cook style and it's 100% the same flavor as any Amba you'll eat in any Falafel or Shawarma Shop!
Besides being Chefs, we grow up on these flavors, all original and not a mimic.
It’s from Iraq
Yes!
this is wrong this is not how you make amba
there are many ways, including curing Mangos for days, this recipe is home cook Friendly.. whats your Recipe ?