How to Make Middle Eastern Amba Sauce

Gather the ingredients. Heat the canola oil in a large pan over medium-low heat. Add the mustard seeds and, when they sputter, turn the heat to low and add the diced chili pepper. Cook for another minute. Peel, pit, and dice the mangoes and add to the pan along with the lemon juice. Add the brown sugar and water, in 1/4 cup increments, and stir until the sugar has dissolved. Continue cook and stirring until all the mango chunks are tender. Continue adding water as needed. Stir in the ground cumin, fenugreek, ground sumac, cayenne pepper, and salt. Taste for seasoning and adjust the salt to your liking. Remove from heat and allow to cool. Pour into a lidded jar or container and refrigerate. Allow to sit in the refrigerator at least overnight to develop the flavors and then use as a condiment as desired.