Totally new. I read about it and even researched some recipes to make it myself, but when my husband had to go to Israel, I asked him to look for it or any other cool condiment--and he came through. He's wary of spoilage (the type that won't eat something after the sell by date), so I assured him I would investigate, haha. I agree with cookbookchick that the vinegar and spices would make it safe, but I was surprised the best by date was rather close. This stuff should last for months.
From what I know so far, it is commonly served with falafel and eggplant sandwiches. Here are two recipes I bookmarked:
http://herbivoracious.com/2008/04/recipe-sabich.html
http://herbivoracious.com/2012/09/quickie-amba-pickled-mango-condiment-recipe.html
http://www.saveur.com/article/Recipes/Chickpeas-Mango-Pickle
Food52 also has a recipe for it: https://food52.com/recipes/17424-sour-sweet-hot-and-salty-amba-mango-condiment
I think I might add some to yogurt and also try some with fish.
I have used it both in sabich sandwiches and with Indian curries, and found it delicious.
Also, FWIW,
*best buy and sell by dates are marketing tools and food is usually good after that (duration varies, e.g. about a week for milk, a month for eggs, years for some canned goods)
*StillTasty (a website on various durations rec by reputable sources and storage condition - pantry, fridge, freezer) says two years for unopened pickle & 1 year for opened pickles.
I have posted a recipe for amba (as Valhalla comments below). Have a look at the comments section for Panfusine's (one of F52s great cooks!) infromative comments on the origins on the Indian continent, and travels, of this delicious, tart-sweet fruity mango-based condiment. It's great drizzled over felafel, but would be good on the side of chicken, fish, a savory omelet, or a curry as well. It's addictive.
I had to look up amba to see what it is -- a mango pickle made with vinegar. It should be fine. I don't think a few hours, even a day or so, out of the fridge would do it any harm as it's a preserve.
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And in what or with what foods do you serve it...
From what I know so far, it is commonly served with falafel and eggplant sandwiches. Here are two recipes I bookmarked:
http://herbivoracious.com/2008/04/recipe-sabich.html
http://herbivoracious.com/2012/09/quickie-amba-pickled-mango-condiment-recipe.html
http://www.saveur.com/article/Recipes/Chickpeas-Mango-Pickle
Food52 also has a recipe for it: https://food52.com/recipes/17424-sour-sweet-hot-and-salty-amba-mango-condiment
I think I might add some to yogurt and also try some with fish.
Also, FWIW,
*best buy and sell by dates are marketing tools and food is usually good after that (duration varies, e.g. about a week for milk, a month for eggs, years for some canned goods)
*StillTasty (a website on various durations rec by reputable sources and storage condition - pantry, fridge, freezer) says two years for unopened pickle & 1 year for opened pickles.