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
Pressure cooking a "saute" or "brown" option for frying ingredients. The pressure cooker needs to cool briefly before adding liquid; otherwise some of the liquid will evaporate instantly, possibly leaving insufficient liquid for the entire pressure cooking time; if deglazing the pan, more liquid may need to be added. After cooking, there are three ways of releasing the pressure, either quickly or slowly, before the lid can be opened. Recipes for pressure cookers state which release method is required at the end of the cooking time for proper results. Failure to follow the recommendation may result in food that is under-cooked or