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
Campanino a cooking apple since its flesh remains intact and compact even after cooking. It is also excellent when eaten fresh as it retains all its nutrients even months after being harvested. The Campanino apple can be eaten raw, but because of its thick skin, people prefer it for cooking, preferably in a casserole with a little water, and a simple dusting of sugar, which is then caramelized in the oven. The apple's pulp is used to make jam, (including ), and "savór", or ingredients for apple pie or pancakes. Traditional mostarda, a sweet-and-hot condiment made from Campanina apples or quinces,