Amba is a tangy condiment popular in Middle-Eastern cuisine particularly Iraqi and Israeli cuisines but also popular in India. Its name derives from the Sanskrit for mango.

It is typically made of mangoes, vinegar, salt, mustardturmericchili and fenugreek, similarly to savory mango chutneys.

Amba is frequently used in Iraqi cuisine, especially as a spicy sauce to be added to fish dishes, falafelkubbah, kebabs, and eggs.

Amba is popular in Israel, where it was introduced by Iraqi Jews in the 1950s and 1960s. It is often served as a dressing on sabikh and as an optional topping on falafel and shawarma sandwiches.

Similarly, Assyrians typically use Amba along with Falafel, too.

Amba is similar to the South Asian pickle achar. The principal differences are that amba has large pieces of mango rather than small cubes, and that achar also contains oil.