Amba (condiment) Amba (condiment) Amba or anba (, ) is a tangy mango pickle condiment popular in Indian and Middle Eastern cuisine (particularly Saudi, Iraqi, and Israeli cuisines). It is typically made of mangoes, vinegar, salt, mustard, turmeric, chili and fenugreek, similarly to savoury mango chutneys. Mangoes being native to South Asia, the name "amba" seems to have been borrowed, via Arabic, from the Marathi word "āmbā" (आंबा), which is in turn derived from the Sanskrit word "āmra" (आम्र, "mango"). Amba is frequently used in Iraqi cuisine, especially as a spicy sauce to be added to fish dishes, falafel, kubbah, kebabs, and
Rice-cooking utensils and is conventionally cooked with the boil/strain or steam methods. Microwave rice cookers can also be used for cooking Japanese rice, or medium- or short grain rice, but the absorption method should be used. The rice is washed well to remove starch and allowed to stand to absorb water for at least 15 min before cooking. The water absorption step is essential, otherwise the cooking may result in cooked rice which is still too hard. The regular amount of water as the conventional cooking method can be used. The container is placed in the microwave and it is brought up