blend · salsa
NATIONAL AWARD WINNERPrep 10 minQuick Amba Sauce
Independent adaptation of a publicly published Michael Solomonov recipe. Not affiliated with, sponsored by, or endorsed by Michael Solomonov.
Michael Solomonov's Quick Amba Sauce, from the published recipe.
Ratio
Ingredients
- Mango — 2 ripe (or 2 cups frozen thawed) (400 g)
- Cider Vinegar — 1/4 cup (60 ml)
- Garlic — 2 cloves
- Chile — 1 hot pepper (15 g)
- Cumin — 1 tsp (2 g)
- Fenugreek — 1/2 tsp optional (1 g)
- Salt — 1 tsp (6 g)
- Sugar — 1 Tbsp (12 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Quick Amba Sauce wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 4 national awards
- Tehina KetchupNATIONAL AWARD WINNER
- Harissa TehinaNATIONAL AWARD WINNER
- Grated Tomato–Harissa Salsa★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Israeli Soul / Zahav pantry (published as “Quick Amba Sauce”). Full citation lives in Provenance.