Amba Khatta
A sweet-and-sour raw mango chutney cooked with jaggery and a mustard tempering, a staple accompaniment on Odia festive thalis.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Pan
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 2 g
- carbs
- 25 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 110 kcal
Instructions
- 1
Boil the raw mango cubes in a little water with turmeric until they are soft.
- 2
Add grated jaggery (unrefined cane sugar). Simmer until it melts into a syrup.
- 3
Keep cooking until the mango softens more and the mixture turns slightly thick.
- 4
Heat mustard oil in a small pan. Add mustard seeds, panch phutana (five-spice blend) and dried red chilli.
- 5
Let the spices crackle and pop for a few seconds.
- 6
Pour the hot sizzled spices over the mango mixture and stir well.
- 7
Taste and adjust the salt and sweetness. Simmer for two more minutes.
- 8
Let it cool down to room temperature before serving.
Chef's tips
Choose firm, sour raw mangoes for the best sweet and tart balance. Aim for a thick, glossy texture like chutney rather than jam.
Ingredient substitutions
- jaggery → brown sugar
Storage
Refrigerate in an airtight jar for up to a week.
Reheating
Serve at room temperature; no reheating required.
Common mistakes to avoid
- •Undercooking the mango so it stays hard instead of soft.
- •Using ripe mangoes, which will not have enough sour flavour.
Serving suggestions
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