Amba Khatta
A delightful sweet and sour raw mango chutney from Odisha. This traditional side dish, tempered with panch phoran and red chilies, brings a tangy kick to any meal, especially with rice and dal.
For 4 servings
8 steps. 25 minutes total.
- 1
Prepare the Mango: Wash the raw mangoes thoroughly
- a.Peel the skin and cut the flesh into 1-inch cubes, discarding the stone. Set aside.
- 2
Step 2
- a.Temper the Spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. Reduce the heat and add the panch phoran. Allow the seeds to crackle for about 30 seconds.
- 3
Step 3
- a.Sauté Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida to the pan. Sauté for another 20-30 seconds until the curry leaves are crisp and the spices are fragrant.
- 4
Cook the Mango: Add the cubed raw mangoes to the pan
- a.Sprinkle with turmeric powder and salt. Stir well to coat the mangoes and sauté for 2 minutes.
- 5
Simmer until Tender: Pour in 1.5 cups of water and bring the mixture to a boil
- a.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, or until the mango pieces are soft and cooked through.
- 6
Add Sweetness and Spice: Add the grated jaggery and red chili powder
- a.Stir gently until the jaggery dissolves completely. You can lightly mash a few mango pieces with the back of a spoon to help thicken the chutney.
- 7
Step 7
- a.Thicken the Chutney: Continue to simmer uncovered on low heat for another 5-7 minutes, stirring occasionally. The chutney will thicken to a glossy, sauce-like consistency. Remember it will thicken further as it cools.
- 8
Step 8
- a.Cool and Serve: Turn off the heat and let the Amba Khatta cool down to room temperature. It can be served warm or chilled. Store leftovers in an airtight container in the refrigerator for up to a week.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, sour raw mangoes for the best tangy flavor.
- 2Adjust the amount of jaggery based on the sourness of the mangoes and your personal preference for sweetness.
- 3Mustard oil provides the most authentic Odia flavor, but any neutral vegetable oil can be used as a substitute.
- 4The chutney thickens as it cools, so turn off the heat when it's slightly runnier than your desired final consistency.
- 5For a richer flavor, add 1/4 teaspoon of roasted cumin powder at the end of cooking.
- 6A pinch of asafoetida (hing) in the tempering is crucial for the traditional aroma and flavor.
Adapt it for your goals.
Ingredient Swap
Replace jaggery with an equal amount of brown sugar or coconut sugar if jaggery is unavailable. The flavor profile will be slightly different but still delicious.
Add inAdd-in
Add a handful of raisins or chopped dates along with the jaggery for extra sweetness and a chewy texture.
Flavor BoostFlavor Boost
For a different aromatic profile, add a pinch of freshly grated ginger to the tempering along with the curry leaves.
Why this is on our healthy list.
Boosts Immunity
Raw mangoes are an excellent source of Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
Aids Digestion
The spices used in the tempering, such as asafoetida and the seeds in panch phoran, are known to stimulate digestive enzymes, prevent bloating, and improve overall gut health.
Natural Summer Coolant
In traditional Indian medicine, raw mango is valued for its ability to prevent heat stroke and dehydration during hot summer months by replenishing sodium chloride and iron.
Anti-inflammatory Properties
Turmeric contains curcumin, a compound with potent anti-inflammatory and antioxidant effects that can help reduce inflammation in the body.
Frequently asked questions
One serving of Amba Khatta (about 1/2 cup) contains approximately 260-280 calories, primarily from the jaggery and mangoes.