- In a small pot over medium heat, bring the vinegar, brown sugar, pickling spice and garlic to a boil. Remove from heat and let the flavours infuse for 5 minutes. Add the mango purée. Place the pot back over medium heat and simmer for 2 minutes or until the sauce thickens slightly. Season with salt and pepper.
- Strain through a sieve. The amba sauce will keep for 2 weeks in an airtight container in the refrigerator.
You can make your own mango purée by placing 2 ½ cups (350 g ) frozen mango cubes thawed into a blender, and blend until smooth.
We simplified the traditional amba sauce recipe to get this quick version. It is fresher, less sweet and less acidic than mango chutney. You can easily replace amba sauce with mango chutney in our sabich sandwich recipe, but it will give you an overall sweeter result.