Pickled Mango (Amba)
If you had told me a few years ago that one day I’d be making my own Pickled Mango (or Amba as it’s called in the Middle East), I wouldn’t have believed you. I didn’t start with a family pickled mango recipe; It’s just not anything my family members have prepared in the past. You see, Amba was purchased, not prepared. But guess what, here I am, killing it!
Pickled Mango Recipe
I’ve always assumed that any recipe that my mom did not attempt must be too difficult to attempt. Who knows why mom didn’t make her own pickled mango. After all, we’re talking about the same lady that made her own wine, cheese, yogurt, and more. Maybe mom figured that some food was just better to purchase than hassle with making. I wish I could call mom and tell her how easy this Pickled Mango recipe is to prepare.
How to Make Pickled Mango
- Peel and slice the mangos. Be sure to use firm mangos for this recipe.
- Mix vinegar and water in a small saucepan. Add the chilis, and the remaining ingredients. Bring to a boil.
- Divide the mango slices, chilis, and garlic between the sterilized jars.
- Pour the brine over the mangos.
- Process the jars for ten minutes in the boiling water.
- Refrigerate for a week before eating.
Pickled Mango Serving Suggestions
Pickled mango is very popular in the Middle East, as well as India. In most Middle Eastern cultures, pickles are served on the side accompanying most meals. Amba, on the other hand, is usually served in sandwiches. I recall mom preparing a Sabich Sandwich (say that five times real fast) for my brother, Joe. Sabich is a traditional Israeli sandwich consisting of a Pita Pocket stuffed with fried eggplant, boiled egg, sliced tomatoes, and pickled mangos. Pickled mango is also a great addition to Falafel, Shawarma, and Kabob sandwiches. If you’re like me, you might even find yourself sneaking some straight out of the jar when you’re craving a sour treat!
If you enjoy these pickled mangos, you might also enjoy the following recipes: Pickled Turnips, Pickled Eggplant, Pickled Tomatoes, and Pickled Carrots. All the recipes are Middle Eastern, except for the pickled carrots recipe.
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Spicy, sweet, and sour, these pickled mangos will have you hooked!
- 2 medium unripe mangos
- 1-1/2 cups apple cider vinegar
- 1/2 cup water
- 2 dried chilis (or Serrano peppers)
- 1 T. salt
- 1 tsp. curry
- 1 tsp. turmeric
- 1 tsp. mustard seeds
- 1 tsp. fenugreek
- 2 T. olive oil
- 2 cloves garlic
- While the jars are sterilizing, gathering all your ingredients.
- Peel and slice the mangos. Be sure to use unripe mangos for this recipe. If they're too ripe, they will fall apart once pickled. Now that we got that
- Next, mix vinegar and water in a small saucepan. Add the chilis, and the remaining ingredients. Bring to a boil then remove from heat.
- Divide the mango slices, chilis, and garlic between the sterilized jars.
- Pour the brine over the mangos.
- Process the jars for ten minutes in the boiling water. Refrigerate for a week before eating. Shake the jar every now and then to redistribute the spices.
The calories shown are for a one pint jar.
Hi Cari! That was sweet of Sheila, and I’m glad you liked them! I love that they’re healthy too. I often eat one as a snack.
Sheila shared…..these are awesome. Going to make some…A plus is they are healthy!
Glad you enjoyed them. Let’s get together soon!
Yes you are killing it. They are the best