The condiment market is experiencing a remarkable surge in growth. Every time I visit the supermarket, I encounter a new chilli oil or flavoured mayonnaise, and my personal collection at home is expanding so rapidly that I am beginning to worry my refrigerator will soon lack space for actual food—a one-in-one-out policy is looming on the horizon. So, please forgive me for recommending yet another addition, but this one is truly worth it and likely unlike anything you already possess.
Amba—which you can purchase from Ocado and Waitrose—is a deep golden, sharp, and sour sauce crafted from pickled green mangoes and earthy spices, including turmeric, fenugreek, and chilli. Its origins trace back to 19th-century Iraqi-Jewish merchants in Mumbai, who sought to recreate mango chutney upon their return to Baghdad. As the mangoes were shipped in vinegar for preservation, a tangier, sharper, and far less sweet sauce was born.
Amba is best known for being drizzled over Middle Eastern street food, such as falafel or sabich—pitta stuffed with fried aubergines, hard-boiled eggs, and salad; this week's recipe is a simplified version. However, its savoury, umami depth has plenty more uses. I have been mixing it through Greek yogurt as a dip or using it as a base for a pile of roasted vegetables. Alternatively, it works wonderfully in a simple olive oil and lemon juice salad dressing for a bit of oomph.
Method
Preheat the oven to 220°C (200°C fan, gas mark 7). Cut the aubergines into 2 cm-thick rounds. Brush generously on both sides with olive oil, season, and place on a large parchment-lined baking tray. Roast for about 30 minutes, turning halfway through.
Meanwhile, bring a large pan of water to the boil. Add the eggs and boil for about 8 minutes—you want them just short of hard-boiled. Cool under cold water, then peel and slice.
In a bowl, mix the tahini with 2–3 tablespoons of cold water and a good pinch of salt. Add a squeeze of lemon juice too, if you have it. Mix until it reaches the consistency of double cream, adding more water as needed.
Split open the pittas and stuff them with the aubergine and eggs. A salad of chopped cucumber, tomato, and red onion is a great addition as well. Drizzle with the tahini and a good slug of amba sauce.
