Quickie Amba (Pickled Mango Condiment) – Recipe Featured

Authors: herbivoracious

Quickie Amba Pickled Mango Condiment

A few weeks ago, I visited Shauna and Dan on Vashon to shoot a video about the sabich recipe in my cookbook. Sabich is an absurdly delicious Iraqi-Jewish eggplant sandwich with fried eggplant, Israeli salad, hummus, tahina, hardboiled egg, cucumber pickle, and amba. Since those guys are gluten-free, we ate it as a salad instead, which I might even like better. But I hear they might have a gluten-free pita coming in their next book, so stay tuned. We had an absolutely lovely day, sitting on their all-too-relaxing patio soaking up the sun, talking food and blogs and kids and life, and cooking and eating, and oh yeah, shooting a video. (I’ll let you know when it is up on their site.)

But what is amba, you ask? Well, it is a sort of pickled mango condiment, and it isn’t all that easy to find. In fact, I’ve seen it only once in America, and I didn’t have any on hand for the video. So I thought I’d try to come up with a reasonable substitute, and actually I like this version better than the original – so much so that I’m going to put it on the cookbook errata page.

In fact, this is well worth making for any Middle Eastern meal. I used it the other night to complement a simple rice and chickpea pilaf, and I’d happily eat it with these chickpea cakes or even a tagine. It uses preserved lemon and harissa but you should have them in your kitchen anyhow, they are a whole lot of delicious in small packages. I’ve linked products from Mustapha’s Moroccan because I use them and like them a lot.

Quickie Amba (Pickled Mango Condiment)
Vegetarian, vegan, gluten free and kosher 
Makes enough to serve at a meal for 6, easily

  • 1/2 mango, finely diced (slightly underripe is better, but not rock hard)
  • 1/4 preserved lemon, pips removed, minced (check ingredients if you need gluten free)
  • 1 teaspoon harissa  (check ingredients if you need gluten free)
  1. Toss together all ingredients. Taste and add more lemon or harissa if you think it needs it. Add salt if needed. Serve at room temperature; keeps in refrigerator for a few days.

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