Amba Khatta Recipe | Raw Mango Chutney

Amba khatta is a delicious authentic Odia recipe with sweet, tangy, and spicy flavors.

Amba khatta recipe is prepared with raw mangoes. It’s a popular recipe in every Odia household in Summer because many varieties of raw mangoes are available during these days. Typically raw mangoes with skin have been used for this recipe, if you don’t want you can also peel the skin. Traditionally jaggery is used to give that sweetness and beautiful color. Amba khatta is spiced with cumin, fennel, nigella seed, fenugreek, the mustard seeds also known as “Panch Phoron”.

It’s a must-have dish for mango lovers. Only a few pantry staples are used to make this amba khatta recipe. It’s an instant recipe that can be prepared within 15 minutes. Just cut the mangoes, prepare the spices, and you are good to go.

In other parts of the country, it’s known as raw mango chutney. In Odia language, Amba means Mango, and Khatta means Sour chutney. Though jaggery is used, it’s a combination of sour and sweet flavors. A dash of Asafoetida gives that aroma which makes this recipe divine. Even though it is made with raw mangoes, the color tends to change while cooking.

This raw mango chutney is a must-have in festivals and marriages. If you are a bachelor or novice without any cooking experience, then you can also make this mango chutney quickly at your home. It’s that easy.

List of Ingredients:

Mango – Raw mango is very beneficial for our immune system and eyes. It also reduces the heat increase in our body during summer. For this Amba Khata recipe I am using raw mangoes with their skin, cut in a cube shape for a better look.

Jaggery – Compared to other sweeteners, jaggery is a good source of antioxidants. It improves digestion and aids glucose control.

Panch Phoron – This helps with lowering cholesterol, metabolism, and aids weight loss. It’s mostly used in many recipes of India.

Dried Chili – This gives spiciness to this recipe. I have used only two super spicy chilies. If you want more spicy Amba Khatta you can add more chilies.

Asafoetida – These have antibacterial, antifungal properties and also protect brain health. This helps improve digestion and also useful for gastric problems. I have used this in our recipe to get all these health benefits alongside the beautiful aroma. 

Curry Leaves – Good for eyesight and hair. It’s widely used for many Indian dishes.

Ginger – Chopped ginger also adds extra flavor to the dish.

Salt – To reduce the sourness of raw mango and for a balanced taste add salt. No dish can be accomplished without salt.

Black Salt – I like the combination of salt and black salt for this recipe. If you don’t like it then use salt only.

Turmeric Powder – Its anti-inflammatory properties help to boost the immune system. Moreover, using this to give a tint of yellow to the dish.

Kashmiri Chilli Powder – As I mentioned above, my dried chilies are too spicy so adding a ½ teaspoon of Kashmiri chili powder for getting a beautiful color for Khatta.

Wheat Flour – For thickening the gravy using 1 tablespoon wheat flour. 

Roasted Cumin Powder – Good for digestion, adding at the end to get that authentic taste.

Mustard Oil – For frying mangoes using mustard oil. You can use vegetable oil or olive oil.

To know more about do’s and don’ts see Notes.

How to freeze Amba Khatta?

You can freeze it in an airtight container for up to one week. Before eating, thaw in the microwave or add 5 -6 tablespoons of warm water and boil for about 2 minutes on a gas stove. 

Don’t boil too much otherwise,  it will burn or the taste may change.

What to eat with Amba Khatta?

You can eat this delicious khatta with rotis or steamed rice. If you are a taco lover like me then eat with tacos or as a dip for tortilla chips.

• Steamed Rice
• Rotis
• Parathas

How to make Amba Khatta Recipe?

1. Rinse mangoes and tap on a dry cloth. Cut the stem if any. Cut raw mango in cubes along with its skin.
2. Pour mustard oil into a heavy pan. While getting medium hot add panch phoron and sauté for a few seconds, then add dried chilies, chopped ginger, curry leaves, asafoetida, and sauté for a minute on low flame.
   
   
3. Add sliced raw mangoes and sauté with spices for about 2 minutes without covering the pan till the skin of mangoes turns a little golden brown.
4. Put salt, black salt, turmeric powder, Kashmiri chili powder, and sauté for a minute.
   
   
5. Add crushed jaggery into the pan and mix with mangoes.
   

   

6. Cover the pan for 5 minutes till jaggery melts completely.
7. Add ½ cup water and simmer for another 3-4 minutes.
   
   
8. Prepare a running consistency slurry by adding little water into wheat flour.
   
   
9. Add the mixture into the pan and stir continuously till the gravy thickens.
10. Now add roasted cumin powder and turn the flame off. Combine them and you are done.
    
    
11. Serve hot and enjoy your delicious Amba Khatta (Raw Mango Chutney).