A staple of Middle Eastern cooking, amba sauce is a tangy, mildly spicy sauce made with fresh mangoes. Add a burst of flavour to falafel sandwiches, grilled vegetables and more.

Naturally vegan and gluten-free.

Two small jars of amba sauce on a round metal plate.

Other mango pickle recipes you may like to try are: raw mango kachumber, aam ki launji and gujarati pickle chunda (relish)

What is Amba Sauce

Amba sauce is a thick, tangy, and mildly spicy condiment made from mangoes, mustard seeds, chili peppers, coriander, fenugreek, sugar and white vinegar.

It has a bold, complex flavour with a balance of sourness, sweetness, and a warm, aromatic spice mix.

Amba sauce is used in middle eastern cuisine, often accompanying shish kebabs, grills, and falafel.

This spicy mango sauce is a Iraqi cuisine essential, dating back to the 19th century, when members of the Sassoon family of Bombay introduced it to the Baghdadi Jewish community.

Amba sauce can be prepared in one of two ways - pickled and fermented, or cooked and ready to eat.

Traditionally, the mangoes are salted then left to ferment for a few days. My version of amba sauce leaves out the fermentation.

For ease, I also use curry powder which is an Indian spice mix that contains the prominent ingredients for amba sauce.

Ingredients

Be sure to check out the full recipe and ingredient list below.

Mangoes – Most recipes will use green mangoes or unripe mangoes. Use them if you can but otherwise find a firm mango in the supermarket - it works well too.
Mustard Seeds – I have used split mustard seeds that are usually used in Indian pickles. If you cannot find mustard seeds, simply use a hot English mustard.
Fenugreek Seeds - used split fenugreek seeds, that are used in Indian pickle sauce. However fenugreek powder can be used or crush the seeds using grinder.
Spices - I've simply used curry powder and turmeric.
Fresh red chilli (optional)
Brown Sugar – Adds a touch of sweetness to balance out the tanginess and spice.
White Vinegar – Aiding in the fermentation process, vinegar intensifies the amba sauce’s distinctively sharp and complex profile. You could also use lemon juice.
Oil
Salt to taste

Pickled mango sauce ingredients placed on a wooden chopping board.

Serving Suggestions

Amba sauce is a versatile condiment used in both traditional and modern dishes.

A perfect dip for pita chips or alongside an Israeli salad.
Drizzle in a falafel sandwich.
Serve with these sundried tomato chickpea cakes and a green leaf salad.
Swirled into a mayonnaise, yogurt, Turkish hummus or labneh, creating a creamy, mildly spicy amba-infused sauce perfect for sandwiches and burgers.
Used as a topping for a grain bowl, bringing brightness and zest to grains and roasted vegetables.

Storage

Store amba sauce in the fridge in an airtight container or sealed jar. It will stay fresh for up to 1 week.

other sauce recipes

Yogurt sauce

Greek Cucumber Yogurt Sauce

Few falafel placed next to spiced mango sauce bowl on a plate.

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Amba Sauce (Pickled Mango Sauce)

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A staple of Middle Eastern cooking, amba sauce is a tangy, mildly spicy sauce made with fresh mangoes.

Course condiments, Sauce

Cuisine Middle eastern

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Author Hayley Dhanecha

Equipment

pan
Blender

Ingredients

US Customary - Metric

2 cup mango chunks
1 tablespoon oil
1 tablespoon garlic crushed
1 teaspoon mustard seeds split
1 teaspoon fenugreek seeds split
1 teaspoon curry powder
½ teaspoon turmeric powder
1 tablespoon brown sugar
1 tablespoon white vinegar

Optional

1 tablespoon red chilli fresh

Instructions

In a medium saucepan, heat oil over medium heat. Add garlic and fry until fragrant.
Then add fresh chillies, mango slices, fenugreek and mustard seeds, stirring to coat.
Tip in turmeric, curry powder, sugar and salt along with little water.
Cook over medium-low heat for 6-8 minutes until mango pieces soften.
Blend lightly in a food processor for a smoother consistency or leave in small chunks of mango for texture.
Stir in white vinegar.
Transfer to a glass jar or mason jar and let cool.

Video

Notes

If you cannot find split mustard seeds, use mustard powder, whole seeds, or hot English mustard from a jar.

You can use fenugreek powder instead of split fenugreek.

If you do not have curry powder, use cumin coriander powder and red chilli powder or cayenne.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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