Amba is a dish traditionally prepared with chopped mangoes, which are then placed in a glass bowl in the sun to ferment for several days. Afterwards, the mango is removed and left to dry in the sun before being cooked with sugar and other spices.
The name of this dish is believed to have been taken from the Marathi Arabic word ‘mb’, derived from the word ‘mra,’ which means ‘mango.’ Additionally, according to records, this dish was created in the 19th century by some members of the Iraqi Jewish community in Baghdad.
Later, Iraqi Jewish immigrants introduced this recipe to Israel in the 1950s, so they could have a condiment for their Saturday morning Sabbath meal.
It is important to mention that amba is now one of the most consumed sauces in Israel and it is inseparable from the popular sabich. It is also used in falafel, kebab, and shawarma. Furthermore, it is very versatile and one of the most delicious hot sauces in the world.
It is also combined with yogurt and lemon juice, making it a favorite sauce to pair with vegetables or traditional pita chips.
