Ingredients
- 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
Preparation
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
