The Odia word ‘Khatta’ means tangy. It’s a sweet-sour dish in Odisha cuisine. Amba Khatta is a tangy mango chutney you can enjoy with your choice of bread.
INGREDIENTS:
- 1 1/2 cup Raw Mango (cut into cubes ).
- 1 cup jaggery.
- 1 tbsp panch phoron (Cumin, Brown mustard, Fenugreek, Nigella, Fennel ).
- 1 tbsp Cornflour.
- 1 tbsp Roasted Cumin powder.
- 1 tbsp Roasted dried chilly powder (optional).
- 8-10 Curry leaves.
- 1 tbsp Ginger (Grated).
- 2-3 Dry Red chilli.
- 2 tbsp Refined oil.
- 1/2 glass water.
- Salt as per taste.
- 1/2 Turmeric powder.
- 1 tbsp Kashmiri Lal Mirch powder.
PROCEDURE:
Heat a pan and add oil and panch phoron. Let it crackle for some time. Then add curry leaves and grated ginger and saute it for some time. Add diced mango. Add some Turmeric powder and Kashmiri Lal Mirch powder and cover the lid and cook for few minutes until the mango softens.
Remove the lid and add salt to balance the sourness. Crush the jaggery into small pieces and add it and let it melt for some time. Take a bowl and add cornflour and water (1tbsp) to make a runny paste. Add this paste to get a perfect consistency. As the gravy thickens add water. Then turn off the flame and add roasted jeera and dried chilly powder and mix well.
Let it cool for some time and serve it with Rice, Roti or Paratha
