The Hirshon Iraqi Amba Sauce – عمبة and עמבה

Ingredients

• 2 ½ green mangoes
• 1 ¼ tablespoons salt
• ½ tablespoon corn oil
• 2 ½ tablespoons mustard seeds
• 2 tablespoons cumin seed (whole, not ground)
• 2 teaspoons ground black pepper
• 1 ½ teaspoons ground coriander seed
• 1 tablespoon Aleppo pepper flakes
• ½ tablespoon ground fenugreek
• 1 tablespoon hot paprika
• 1 tablespoon turmeric
• ½ head garlic, peeled and finely chopped (HEAD, not cloves)
• 1 ½ tablespoons honey
• ½ tablespoon white vinegar
• ¼ cup corn oil (more or less, for finishing)

Instructions

1. Wash the mangoes well and cut them up (including the peel) into slices the size of your pinky finger. Coat with the 1 ¼ tablespoons of salt, and place the slices into a large jar. Close the jar and shake it to evenly distribute the salt.
2. Place the jar in a sunny spot for 4 to 5 days to release all the liquid in the fruit. At the end of this time the mangoes should be a very light, yellow color.
3. Drain the mangoes, but make sure to save the liquid. Allow the mango slices to dry, preferably in the sun, for 3 to 4 hours.
4. Heat the ½ tablespoon of corn oil in a pot, and add all the spices. Cook and constantly stir for a few seconds, until the whole spices begin to pop and make tiny explosive noises. Remove from heat.
5. In a separate small pot, boil the saved mango liquid, vinegar and honey, then add it to the heated spice mixture.
6. Add the mango pieces and the chopped garlic. Stir, and continue cooking for 5 minutes on a low flame. Make sure the mixture does not dry out too much.
7. Remove from the flame and let cool completely. At this point you can leave it chunky, or use a blender to purée it smooth.
8. Pour the mixture into a clean container with a lid and cover with the remaining corn oil, and then seal. The amba will keep in the fridge for at least six months.