* To make it easier to shred the cabbage, feel free to use a food processor. Use the slicer attachment for the cabbage, and use the grater attachment for the carrots. Make sure you always use the plastic pusher to send veggies through the feed tube.
** Try to find a blend with fenugreek in it to make this really taste like amba, or mix up a batch of my yellow curry powder, which has a decent amount of fenugreek. But if you can’t find a curry blend with fenugreek seeds, it’ll still taste delicious.
*** Whatever you do, don’t use super ripe mangoes, which will turn to mush when you mix everything together. Amba is made from unripe green mango, so it’s better to err on the side of unripe for this recipe. When I developed this recipe, I used semi-ripe mangoes, which were still firm but yielded very slightly to pressure (they’re not hard as rocks, but they’re definitely not soft).