2 ripe mangoes (peeled, pitted, and chopped)
1 small onion (finely chopped)
1 large garlic clove (thinly sliced)
1 tsp kosher salt
2 tsp mustard seeds
1 1/2 tsp ground turmeric
1 tsp ground cumin
1 teaspoon crushed Aleppo pepper (or sweet paprika, red pepper flakes & cayenne)
1 tsp ground fenugreek
1 tsp smoked paprika
Kosher salt
Lemon Jouce
1. Combine all the ingredients except the salt and lemon juice in a medium saucepan and cook over medium heat, stirring frequently, until the mangoes have broken down and the mixture has reduced by half, about 20 minutes.
2. Let the amba cool, then taste and add salt and a squeeze of lemon juice. Refrigerate in a covered container for up to 2 weeks.
Solomonov, Michael. Israeli Soul: Easy, Essential, Delicious (p. 79). HMH Books. Kindle Edition.