Amba (Pickled Mango Sauce)

• porciones: 1 cup
• tiempo activo: 20 mins
• tiempo total: 1 hour 20 minutes

Ingredientes

1 large (12-ounce) unripe green mango

½ cup white vinegar

¼ cup water

1 ½ tablespoons agave

2 teaspoons Dijon mustard

1 ½ teaspoons kosher salt

1 ½ teaspoons ground fenugreek

1 teaspoon ground sumac

½ teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

1 medium garlic clove, grated (about 1/4 teaspoon)

Roasted meats or vegetables, for serving (optional)

1 cup labneh (optional)

Instrucciones

Peel mango. Cut mango in half lengthwise; remove and discard pit. Chop 1 mango half into 1/4-inch pieces; set aside. Bring vinegar, 1/4 cup water, agave, mustard, salt, fenugreek, sumac, cumin, turmeric, cayenne, and garlic to a boil in a small saucepan over medium, stirring occasionally. Add chopped mango; return mixture to a simmer over medium. Simmer, stirring occasionally, 2 minutes. Remove from heat; let cool until some of the mango pieces are translucent, about 10 minutes. Meanwhile, chop remaining mango half into 1/2-inch pieces; set aside.

Transfer cooled mango-vinegar mixture to a blender; do not wipe saucepan clean. Process mixture until smooth, about 30 seconds. Add 1/2-inch mango pieces; using short pulses, pulse until sauce is a chunky consistency with a mix of small and large mango pieces, 1 to 2 pulses.

Scrape mango mixture into reserved saucepan. Bring to a gentle simmer over medium. Simmer, stirring often, until amba turns 1 or 2 shades darker, about 3 minutes. Remove from heat; let cool 30 minutes. Serve alongside roasted meats or vegetables, or stir in labneh for a tangy and creamy version of the condiment.