Recipe from Adeena Sussman
Adapted by Tejal Rao
- Total Time
- 30 minutes, plus chilling
- Rating
- 4(132)
- Notes
- Read community notes
Adeena Sussman developed this brilliant recipe for amba, the habit-forming, hot and sour salt-cured mango pickle that usually takes several days to prepare. Ms. Sussman, a cookbook author who lives in Tel Aviv, completes the process in just 40 minutes, and adds an unusual ingredient that mimics the flavors of a longer fermentation: fish sauce. Make the quick pickle in the dead of winter with green, unripe mangoes, then use it to brighten up anything from a simple piece of sautéed fish to a bowl of rice and vegetables. —Tejal Rao
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Ingredients
Yield:About 2½ cups
- 1pound unripe, green-skinned mango (about 1 large or 2 medium)
- 1medium white onion, finely chopped
- 1jalapeño, chopped (seeds included)
- 2tablespoons kosher salt
- 3garlic cloves, chopped
- 1½teaspoons yellow mustard seeds
- 1teaspoon ground turmeric
- 1teaspoon ground fenugreek
- ½teaspoon ground cumin
- ½teaspoon sweet paprika
- 3tablespoons fresh lemon juice
- 1teaspoon fish sauce
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
195 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 35 grams sugars; 4 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Peel the mango, and grate the fruit on the large holes of a box grater, directly into a medium saucepan. Add 2 cups water, the onion, jalapeño, salt, garlic, mustard seeds, turmeric, fenugreek, cumin and paprika. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until the mango and onion have softened and the liquid has reduced slightly, about 20 minutes. (If the mangoes aren’t very juicy and the pan starts to dry out before the fruit has softened, add a splash of water so the mixture can cook for the full 20 minutes without burning on the bottom of the pan.)
Step
2
Remove from heat, let cool slightly, then stir in the lemon juice and fish sauce. Transfer to a blender and purée until smooth and glossy. Chill before serving. Store in an airtight container in the refrigerator for up to 1 month.
Ratings
4
out of 5
132
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Cooking Notes
Prakash Nadkarni
Fish sauce, an umami source, was discovered independently by several cultures - the Romans had garum - but production is now limited almost exclusively to Southeast Asia. I doubt that it's in the original recipe, inspired by Indian raw mango pickles, which use spices in greater amounts: "Aamba" (Marathi) and "Aam"(Hindi) are two native words for mango in India, to which mangoes are native. Ottolenghi's amba recipe is vegan.If you wish, try the alternative umami source soy sauce.
Adeena Sussman
I really like Red Boat or Tiparos brands.
Botany Boy
As a note on the main NYT article, Thais dip unripe mango (and many other fruit) in a mixture of fish sauce and chili flakes, often plus lime. Shredded green mango with the above plus sugar makes a great salad to eat with rice esp with a fried fish dinner. This salad, with fried fish pounded in, is a Northern version of the Northeastern somtam.
VG
Can you leave the fish sauce out? If not, Can I use anything else as I am a vegetarian.
Adeena Sussman
For sure, can leave it out. Some liquid aminos would work as a swap-in
barbie fish
Highly recommended! I made it -- it was easy and it's very addictive. I used a little less salt than called for, and next time will cut back even more. While I'm no stranger to Indian pickles and their extreme saltiness, the benefit of homemade is to scale it back to one's tastes. I'd also like more heat, so will add another jalapeno, or perhaps ground jalapeno powder or serrano chile(s).
Tom, SFBA
Use kalamata olive brine, it has some of the earthy, fermented flavor that’s called for here.
deb
Can I freeze this?
Deborah Young
Tejal Rao, are you using ground fenugreek seeds or ground fenugreek leaves in this recipe?
Susan
Is there a reason to prepare the mango on a box grater rather than using the shredding disc on a food processor?
Rebecca Ruth
I really like the nuance of flavors and the ease of preparation. The recipe produces about 3.25 cups. I filled three 1 pint jars with a smidge left over. Our entire household LOVED this sauce and I am looking forward to using it in all sorts of ways.
crlnwill
I used one large, slightly ripe mango and cooked everything down to a thick consistency. It is delicios with falafel and salad.
barbie fish
Highly recommended! I made it -- it was easy and it's very addictive. I used a little less salt than called for, and next time will cut back even more. While I'm no stranger to Indian pickles and their extreme saltiness, the benefit of homemade is to scale it back to one's tastes. I'd also like more heat, so will add another jalapeno, or perhaps ground jalapeno powder or serrano chile(s).
Patsy
I’ve been using fish sauce for 30 years, and I’ve been satisfied with all of the brands I’ve tried until Red Boat. When you use this, you actually taste the fish sauce.
Paul M
As a long time maker of slow chunky mango pickle I an entranced with this. I will make it. I expected to see fennel seeds and asafoetida as well in the spice mix. Also was there a reason not to toast the aromatic and then grind them after they cool? That really releases the spice flavors for me in the slow process.
SLP
My father has been using unripe green mangoes for decades to make another staple- South Indian mango pickle.
Botany Boy
As a note on the main NYT article, Thais dip unripe mango (and many other fruit) in a mixture of fish sauce and chili flakes, often plus lime. Shredded green mango with the above plus sugar makes a great salad to eat with rice esp with a fried fish dinner. This salad, with fried fish pounded in, is a Northern version of the Northeastern somtam.
Janey
Trader Joe's is the only place I've ever found amba (after seeing it in a recipe here). I'm now addicted and have been terrified that they won't carry it any more. So relieved to have a recipe I can make!
Superfan
If you're allergic to fish, can you instead, substitute apple cider vinegar?
Deborah Young
you can do whatever you want - see if you like it
VG
Can you leave the fish sauce out? If not, Can I use anything else as I am a vegetarian.
Adeena Sussman
For sure, can leave it out. Some liquid aminos would work as a swap-in
Superfan
You could substitute apple cider vinegar, for the fish sauce.
Prakash Nadkarni
Fish sauce, an umami source, was discovered independently by several cultures - the Romans had garum - but production is now limited almost exclusively to Southeast Asia. I doubt that it's in the original recipe, inspired by Indian raw mango pickles, which use spices in greater amounts: "Aamba" (Marathi) and "Aam"(Hindi) are two native words for mango in India, to which mangoes are native. Ottolenghi's amba recipe is vegan.If you wish, try the alternative umami source soy sauce.
Harvey
I"ve tried several mideastern brands, but like Trader Joe's Amba by far.
Eeeee
What sort of fish sauce would be best here?
Adeena Sussman
I really like Red Boat or Tiparos brands.
Melissa
Yes we use Red Boat here!
foodalchemist
The two brands mentioned by Adeena Sussman are made from anchovies. Many brands use shrimp, so readers who want to keep kosher or have allergies to shellfish should proceed with caution. Technically the brands she prefers might not have a kosher certification, personally I decided I don't need a rabbi telling me something with no non-kosher ingredients is okay. For those who don't want the fuss, any store catering to Jews from Iraq will have pungent amba. Trader Joe's not so spicy.
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