Amba Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the diced mango, water, apple cider vinegar, salt, sugar, turmeric powder, fenugreek powder, garlic powder, and cayenne pepper in a medium saucepan.

   Ca. 2 min.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low.

   Ca. 3 min.

3. 3

   Simmer gently for 5-7 minutes, stirring occasionally, until the mango is soft and easily mashable.

   Ca. 7 min.

   Kokkens note: Do not overcook the mango, as it will lose its vibrant flavor.

4. 4

   Remove the saucepan from the heat and let the mixture cool slightly.

   Ca. 5 min.

5. 5

   Transfer the mixture to a blender or use an immersion blender to puree until smooth. For a chunkier sauce, you can mash it by hand with a fork or potato masher.

   Ca. 3 min.

   Kokkens note: Ensure the mixture is not too hot before blending if using a conventional blender.

6. 6

   Pour the amba into a clean jar or airtight container and let it cool completely to room temperature.

7. 7

   Refrigerate for at least 2 hours before serving to allow the flavors to meld and develop.

   Ca. 2 t.

   Kokkens note: The flavor improves significantly after chilling.