Amba Khatta ( Odisha Style Raw Mango Chutney)
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 22768 times
amba khatta recipe | Odia style instant raw mango chutney, pickle | with 17 amazing images.
Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals.
Kacchi kairi is tossed in the famous Panch phoron (Indian 5 spice mix) along with other dry spice powders. Sugar is used as a sweetening agent but, many people prefer jaggery too.
Odia style instant raw mango chutney can be easily made in no time using very few ingredients. Make amba khatta in large quantity and store in an air-tight container in the refrigerator. It stays fresh for upto a week.
Check out other popular Odia side-dishes like Dahi Bhendi from our collection veg recipes of Orissa.
When raw mangoes are in season use them to make drinks, chutneys, pickles, and even curries out of it. We have a collection of 150+ raw mango recipes.
Enjoy how to make amba khatta recipe | Odia style instant raw mango chutney, pickle | with detailed step by step photos below.
- To make amba khatta, heat oil in a deep non-stick pan. Once the oil is hot, add the panch phoran.
- When the seeds crackle, put the raw mango cubes and sauté on a medium flame for 1 minute.
- Add the turmeric powder, cumin seeds powder, chilli powder, garam masala, salt and sauté on a medium flame for 1 minute.
- Add 2 cups of water, sugar and cook on a medium flame for 12-15 minutes, while stirring occasionally.
- Serve amba khatta immediately or refrigerate it an air tight container for a week.
Amba Khatta ( Odisha Style Raw Mango Chutney) recipe with step by step photos
We have a good collection of Odia recipes on our website . So apart from Amba Khatta you can try out recipes like :
For Panch Phoran masala, in a deep bowl or clean and dry plate take 1 tbsp cumin seeds (jeera), 1 tbsp mustard seeds (rai / sarson), 1 tbsp fennel seeds (saunf), ½ tbsp nigella seeds (kalonji), ½ tbsp fenugreek (methi) seeds. These are called as panch phoron.
Mix well with your hands. This makes around ¼ cup.
Store in an air-tight container and use as required.
For making Amba Khatta, take around 3 medium sized raw mangoes and wash them.
Peel the skin using a peeler or knife.
Cut them into cubes with the help of knife and keep aside.
Take a deep non-stick pan and put the oil into it. You can use mustard oil for better flavour.
Now add 1 tsp of the prepared panch phoran into it. Panch Phoron is also known as the Indian five spice. It is an essential part of both Odia and Bengali cuisine.
When the seeds crackle, put the raw mango cubes into it and sauté on a medium flame for 1 minute.
Add the turmeric powder for the colour.
Now add cumin seeds powder for added flavor.
Add red chilli powder to perk up the flavour of Amba Khatta.
Furthermore, add the garam masala.
Likewise, add the salt to taste.
Mix well so the masalas coat the mango cubes nicely.
Sauté on a medium flame for 1 minute.
Add 2 cups of water.
Now add the sugar. You can increase the quantity of sugar if the raw mangoes are too sour. Also, many people make use of jaggery to make the Amba khatta.
Cook for about 12-15 minutes, while stirring occasionally or till the mangoes become tender and you get a thick sauce
Your Amba Khatta is now ready to serve. Serve immediately or refrigerate it an air tight container for a week.
Nutrient values (Abbrv) per tbsp
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