Chicken-Amba (Mango Condiment) Sandwiches With Lime Mayonnaise

• For the Amba:
• 2 mangoes, peeled and diced
• 1 teaspoon kosher salt
• 2 tablespoons safflower oil
• 1 1/2 teaspoons black mustard seeds
• 1 fresh red (Fresno) chili pepper, seeded and minced
• 3/4 teaspoon ground fenugreek
• 1 teaspoon ground cumin
• 1 teaspoon sumac
• 1/2 teaspoon cayenne pepper or to taste
• Juice of 1/2 lime
• Water as needed (have ready 1 cup)
• 2 tablespoons (packed) brown sugar
• For the Sandwiches
• 1 pound leftover roast chicken (weighed before boning), boned and torn into strips
• 8 slices sourdough or other crusty bread
• 4 tablespoons mayonnaise
• Soft-leaf lettuce or arugula for garnish
• 1 teaspoon ground cumin
• 1 teaspoon lime juice
• 1/2 Vidalia onion, sliced thinly
• Sliced tomato for garnish

1. To make the amba condiment, stir together the salt and mangoes in a nonreactive bowl. Cover and chill overnight.
2. The next day, heat a 3-quart heavy saucepan over low-medium heat and add the oil. Stir in the mustard seeds and heat until they sizzle and start to pop, then stir in the hot red pepper. Stir once or twice then add the mango and spices. Stir in the brown sugar, lime juice, and about 1/4 cup of water, bring to a simmer, and simmer, stirring occasionally to prevent sticking and adding water as needed, until tender and cooked through. Remove from heat and set aside.
3. Stir mayonnaise with lime juice and cumin and spread on each slice of sourdough bread. Layer each half with tomato slices, chicken, a dollop or two of amba, onion slices, and lettuce, and top each sandwich with remaining slice of bread, then serve.

mangoes, kosher salt, safflower oil, black mustard seeds, fresh red, ground fenugreek, ground cumin, sumac, cayenne pepper, lime, water, brown sugar, sandwiches, chicken, sourdough, mayonnaise, arugula, ground cumin, lime juice, vidalia onion, tomato

Taken from food52.com/recipes/30927-chicken-amba-mango-condiment-sandwiches-with-lime-mayonnaise (may not work)