Odia Tomato Khatta

Odia Tomato Khatta

Odia Tomato Khatta

Veg Vegan

Sweet-sour tomato relish tempered with panch phoron — ripe tomatoes cooked down with mustard oil, dried red chilli, and a generous amount of jaggery until the tomatoes collapse into a jammy, tangy-sweet chutney. A standard item at every Odia meal and an obligatory component of the Mahaprasad at Jagannath temple; the sweet-sour profile from the jaggery-tomato combination provides palate balance as the counterpoint to the sharp mustard curries of the Odia plate.

Cuisines

Odia

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

3 medium ripe tomatoes
1 tablespoon mustard oil
1 teaspoon panch phoron (five spice mix)
1 pinch asafoetida
1 teaspoon turmeric powder
2 tablespoons jaggery, grated
1 teaspoon red chili powder
1 cup water
— salt to taste
1 tablespoon tamarind pulp
1 tablespoon roasted cumin powder
1 tablespoon coriander leaves, chopped

Instructions

  1. 1 Wash and chop the tomatoes into small pieces.
  2. 2 Heat mustard oil in a pan over medium heat.
  3. 3 Add panch phoron and asafoetida to the hot oil and let them splutter.
  4. 4 Add the chopped tomatoes to the pan and stir well.
  5. 5 Add turmeric powder, red chili powder, and salt to the tomatoes and mix thoroughly.
  6. 6 Cook the tomatoes until they become soft and mushy.
  7. 7 Add water and bring the mixture to a boil.
  8. 8 Add the grated jaggery and tamarind pulp to the boiling mixture, stirring until the jaggery dissolves completely.
  9. 9 Let the mixture simmer for 5-7 minutes until it thickens slightly.
  10. 10 Sprinkle roasted cumin powder over the khatta and mix well.
  11. 11 Garnish with chopped coriander leaves before serving.

Tips

Adjust the amount of jaggery and tamarind to balance the sweet and sour taste according to your preference.