Amba and Greek yoghurt sauce

Print Recipe

40g Mango amba
100g Greek yoghurt
1 tsp olive oil

The perfect accompaniment to lamb kebabs, grilled chicken or fried aubergine.

Method

Finely chop the amba and place in a medium bowl. Stir through the yoghurt and olive oil and refrigerate until needed.

The sauce will last 3 days in the fridge.

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Perfect with

  1. Planeta olive oil

    An extra special extra virgin oil to finish salads with or for dipping bread

    Planeta olive oil
    £15.50

  2. Palestinian olive oil, Moon Valley

    Extra virgin and very special, this oil is for drizzling, dipping and all-round cooking

    coming soon

    Palestinian olive oil, Moon Valley
    £7.45

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