A tangy Middle Eastern mango pickle sauce with mustard seed, turmeric, vinegar and chile.
15 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the mangoes and cut them into small cubes.
Fragrance the mustard seeds in a dry pot for 1 minute.
Add the vinegar, water, turmeric, cumin, hot pepper, garlic, sugar, and salt.
Add the mango cubes to the pot and cook for 15 minutes, until softened.
Mash the sauce, leaving it coarsely textured.
Cool completely, transfer to a jar, and serve.
💡 Tip: If the mango is very ripe, the sauce turns jammy and sweet; firm tart mango gives a more balanced result.
🍽️ Serving suggestion: Serve amba sauce in a small bowl with falafel, sabich, fries, or grilled vegetables.
~58
kcal calories
1
g protein
12
g carbs
1
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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