Ambua
A tangy, rustic mango dish from Himachal Pradesh, made with mustard oil, methi, and simple hill-style spices.
Prep Time
1 hr.
Cook Time
40 mins
Servings
6
Difficulty
Easy
Ingredients
main
spices
Instructions
Peel Mango
10 minsTake small size ripe mangoes. Peel them with hands. Separate the pulp and keep the pits aside.
Make Puree
20 minsAdd some water to the pulp and make a fine puree like consistency.
Cook Mango
20 minsUse a deep pan and put in ghee or mustard oil. Add the dry spices asafoetida, red chili powder, cumin seeds, coriander powder, fenugreek seeds, turmeric powder and give it a stir. Add mango puree. Let it cook on low flame until it starts boiling.
Add Sweetness
10 minsAdd salt and jaggery (to balance the sourness). If required add water and cook for 10 more minutes.
Cool and Serve
5 minsRemove from heat and let the Ambua cool. Serve at room temperature with ghari-roti or rotis.
Chef's Tips
- Use ripe mangoes
- Traditional Himachali summer dish
- Adjust sweetness and sourness to taste
- Use fenugreek seeds sparingly, as too much can make the ambua bitter