Khatte Aloo

Sour potatoes in dried mango gravy — boiled potatoes cut into cubes and cooked in a thin, deeply tangy gravy built on khatai (dried raw mango slices), tomato, and mustard oil, tempered with cumin, asafoetida, and dried red chilli. The defining flavour is the khatai's sharp, fruity sourness — different from tamarind, more complex than amchur powder. The most famous Dogri preparation, sold at every street stall in Jammu and eaten at every occasion. No festivity, fair, or railway platform in the region is complete without khatte aloo.