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Slow-cooking apples in spices turns out this tangy condiment that’s great paired with savory foods. Amba is made traditionally with mangoes, but Philadelphia chef and author of Israeli Soul, Michael Solomonov, used apples instead for delicious results.
Michael uses this as a topping on his Potato-Leek Latkes along with Herbed Labneh and Garlic-Feta Dip.
Excerpt/Adapted from Israeli Soul by Michael Solomonov. Copyright © 2018 by Michael Solomonov. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Ingredients
- 2 tablespoons canola oil
- 4 medium apples, peeled, cored, and chopped
- 1 small onion, finely chopped
- 1 large clove garlic, thinly sliced
- 1 teaspoon kosher salt, plus more as needed
- 2 teaspoons mustard seeds
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon crushed Aleppo pepper
- 1 teaspoon ground fenugreek
- 1 teaspoon smoked paprika
- Lemon juice
Yield
Serves: Makes about 2 cups
Preparation
Heat the oil in a medium saucepan. Add all the ingredients except the lemon juice and cook over medium heat, stirring frequently, until the apples have broken down almost completely and the mixture has reduced by half, 20 to 25 minutes. Let the amba cool, then taste and add salt and a squeeze of lemon juice, as needed. Refrigerate in a covered container for up to 2 weeks.