Amba Khatta or Sweet and Sour Mango Chutney

Back home, when mom cooked a proper Odia meal, it used to have horizons of taste. There used to be something savory, something sweet, something tart, something both sour-sweet, something bitter. This would be an all taste in a balanced meal of health. The big Odia platter always had a small sweet and sour chutney called as Khatta (Amba Khatta in my recipe today) and was made up of some seasonal tart veggies or fruits and had an ample amount of jaggery or sugar with flavoring from very own pancha phutana or popularly known as panch phoran.

Amba Khatta and the Spices
Amba Khatta and the Spices

In summer, when you get the raw mangoes no family in Odisha miss cooking Amba Khatta. The raw mangoes are cubed and cooked in Jaggery with ample flavoring from a pinch of five spices.

Ingredients for Amba Khatta:

  1. Green Mango – 1 large or 3-4 small sized, cut into reasonably sized cubes
  2. Phutana or Panch Phoran – 1 tsp
  3. Curry Leaves – 1 sprig
  4. Red Chili – 1
  5. Turmeric Powder – 1 tsp
  6. Salt – 1 tsp
  7. Jaggery – 1 cup, grated or coarsely made in small pieces
  8. Vegetable Oil – 1 tbsp

Steps of Preparation for Amba Khatta:

  1. Cut mangoes into medium sized cubes.

    Cubed Mango pieces
    Cubed Mango pieces

  2. Heat a frying pan and add the oil to the pan.

    Oil is added to the Heated Pan
    Oil is added to the Heated Pan

  3. After the oil is hot, add the red chili, panch phoran and curry leaves and let it splutter.

    Red Chilies, curry leaves and Panch Phoran for Tempering
    Red Chilies, curry leaves and Panch Phoran for Tempering

  4. To the Tadka, add the cubed mangoes and saute.

    Cubed Mago is added to the spices
    Cubed Mango is added to the spices

  5. Then add the turmeric powder and salt and let it cover and cook.
    Adding the turmeric and salt
    Adding the turmeric and salt

    Cover and cook
    Cover and cook

  6. After the mangoes are cooked 70%, add the jaggery and cover it again.

    Add the Jaggery and let it cook
    Add the Jaggery and let it cook

  7. Once the jaggery melts and coats the mangoes well, switch off the flame and serve in your lunch platter.

    The Jaggery is melted
    The Jaggery is melted

Amba Khatta
Amba Khatta

I love this dish so much that I can have it solely with my plain Parathas or Rotis. They make my summer time awesome.

Amba Khatta or Sweet and Sour Mango Chutney
 
Author:
Recipe type: Side
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
 
Amba Khatta odia recipe is a sweet and sour raw mango chutney, which is sweetened with Jaggery and flavored with Curry Leaves and Panch Phoran.

 

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