Amba Khatta
Veg
Vegan
Odia raw mango sweet-sour relish — raw mangoes cooked with jaggery, panch phoron, dried red chilli, and a tempering of mustard seeds in mustard oil until the mango softens and the jaggery forms a thick, sticky glaze. The balance of fierce sourness, deep jaggery sweetness, and the five-spice tempering is distinctly Odia; served in small quantities at the end or middle of a meal as a palate cleanser and digestive. Also made with raw tamarind or dried mango (ambula) when fresh mangoes are unavailable.
Cuisines
Bengali
Jharkhand
Odia
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 | medium raw mangoes |
| 1 cup | jaggery, grated |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | cumin seeds |
| 2 tablespoons | oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Peel the raw mangoes and cut them into medium-sized pieces.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds, fennel seeds, and cumin seeds. Allow them to splutter.
- 4 Add the mango pieces to the pan and sauté for 2-3 minutes.
- 5 Add turmeric powder, red chili powder, and salt. Mix well.
- 6 Pour in the water and bring it to a boil.
- 7 Reduce the heat and let it simmer until the mangoes are tender.
- 8 Add the grated jaggery and stir until it dissolves completely.
- 9 Continue to cook until the mixture thickens to your desired consistency.
- 10 Remove from heat and let it cool slightly before serving.
Tips
Adjust the amount of jaggery based on the tartness of the mangoes.