Iraqi Amba, Sun-Cured Green Mango Sauce with Fenugreek

What you need

• 1 kg (2.2 lb) green mangoes, hard and unripe, weighed after peeling and stoning
• 30 g (1 oz) fine sea salt, non-iodized
• 1 tbsp ground turmeric
• 3 tbsp neutral oil, such as sunflower, divided
• 1 tbsp mustard seeds
• 2 small dried red chilies
• 1 tbsp ground fenugreek
• 2 tsp ground coriander
• 2 tsp ground cumin
• 120 ml (1/2 cup) white vinegar

Method

Restated from the original video

1. 1

   Peel the mango and cut the flesh away from the stone in slices about 1 cm (1/2 in) thick.

2. 2

   Toss the slices in a glass or ceramic bowl with the salt and the turmeric until every piece is coated yellow.

3. 3

   Pack the slices tightly into a clean jar, pressing down so the juices they release cover them. Cover loosely.

4. 4

   Leave the jar somewhere warm, ideally about 22 °C (72 °F), pressing the slices down once a day. Start tasting on day 5: it is ready when clearly sour, usually by day 5-7. Discard it if mould, a slimy film or a foul smell appears, or if it has not soured by day 10.

5. 5

   Drain the mango in a sieve set over a bowl and keep all the yellow liquid.

6. 6

   Spread the slices on a rack and leave them in the sun or a warm, airy spot until the surface feels dry, 3-4 hours.

7. 7

   Heat 2 tbsp of the oil in a wide pan over medium heat. Add the mustard seeds and the chilies and cook until the seeds start to pop, about 1 min.

8. 8

   Stir in the fenugreek, coriander and cumin and cook for 1 min, stirring so nothing scorches.

9. 9

   Pour in the reserved liquid, bring it to a boil, then simmer until reduced by about half and slightly thick, 10-15 min.

10. 10

    Add the dried mango and simmer until the pieces are very soft, about 15 min. Splash in a little water whenever the pan looks dry.

11. 11

    Take the pan off the heat and stir in the vinegar.

12. 12

    Let it cool a little, then blend to a thick, spoonable sauce, adding water a spoonful at a time if it is too stiff. Leave some pieces whole if a chunky amba is preferred.

13. 13

    Spoon into a clean jar, pour the remaining oil over the top and refrigerate. Stir before using and eat within a month.

Imported from senseandedibility.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.