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| AMBA | ||||||||||||||||||||||
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| HOME | ||||||||||||||||||||||
| Perfect as an accompaniment to burgers and sausages, barbecued / grilled / roasted / fried lamb, beef, liver and chicken breast meals. | ||||||||||||||||||||||
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| Ingredients: | ||||||||||||||||||||||
| 3 large nearly ripe green mangos 100g citric acid 100g salt 90g methi seed powder * 90g tumeric * 20g hot chilli powder * some preservatives * * If in Israel, buy 200g Amba powder instead |
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| Preparation: | ||||||||||||||||||||||
| Peel one and a half mangos, cut into thin strips and place in a jar. Having washed the remaining one and a half mangos thoroughly, cut into thin strips as well without peeling and place in a separate jar. To measure the amount of water you need, add enough luke warm water to both jars to just cover the mango, taking care not to add too much as the mango may float. Then pour the water (not the mango) into a bowl. Dissolve the salt into the water and then pour it back into the jars as before. Seal the jars and leave for 3 days. Pour the water from the jar containing the peeled mango into a bowl, puree the mango in a blender and add this puree to the bowl. Add the mango and water from the remaining jar and the rest of the ingredients to the bowl and mix well. Empty the mixture into the jars and leave to pickle for one month. |
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