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Classic Mango Amba

Yield: Makes about 2 cups


  • 2 ripe mangoes, peeled, pitted, and chopped 
  • 1 small onion, finely chopped 
  • 1 large garlic clove, thinly sliced 
  • 1 teaspoon kosher salt 
  • 2 teaspoons mustard seed 
  • 1 ½ teaspoons ground turmeric 
  • 1 teaspoon ground cumin 
  • 1 teaspoon crushed Aleppo pepper 
  • 1 teaspoon ground fenugreek
  • 1 teaspoon smoked paprika 
  • Kosher salt 
  • Lemon juice
SidesKosher for PassoverGluten FreeVegetarianVeganMiddle East


  • Step 1

    Combine all the ingredients except the salt and lemon juice in a medium saucepan and cook over medium heat, stirring frequently, until the mangoes have broken down and the mixture has reduced by half, about 20 minutes.

  • Step 2

    Let the amba cool, then taste and add salt and a squeeze of lemon juice. Refrigerate in a covered container for up to 2 weeks