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
How to make Amba Khatta Recipe?
- Rinse mangoes and tap on a dry cloth. Cut the stem if any. Cut raw mango in cubes along with its skin.
- 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.
- 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.
- Put salt, black salt, turmeric powder, Kashmiri chili powder, and sauté for a minute.
- Add crushed jaggery into the pan and mix with mangoes.
- Cover the pan for 5 minutes till jaggery melts completely.
- Add ½ cup water and simmer for another 3-4 minutes.
- Prepare a running consistency slurry by adding little water into wheat flour.
- Add the mixture into the pan and stir continuously till the gravy thickens.
- Now add roasted cumin powder and turn the flame off. Combine them and you are done.
- Serve hot and enjoy your delicious Amba Khatta (Raw Mango Chutney).
Amba Khatta (Raw Mango Chutney) is a simple, flavorful, authentic dish of Odisha that can be prepared in less than 25 minutes.
2 medium-size Raw Mango (Cut into cubes)
200 g Crushed Jaggery (Quantity a little less than raw mangoes)
1 tablespoon Panch phoron
2 dried Chilies
1 pinch Asafoetida
Fresh Curry leaves
½ teaspoon Chopped Ginger
½ teaspoon Salt
¼ teaspoon Black Salt
½ teaspoon Turmeric powder
½ teaspoon Kashmiri Chili powder
1 tablespoon Wheat Flour
3 tablespoon Mustard Oil (Olive oil, Vegetable oil)
½ cup Plain Water
- Follow our step-by-step instructions for preparing Amba Khatta. Wash all mangoes and wipe with a kitchen towel. Cut them into cubes without peeling skin and discard the seed if any. Always take raw mangoes, if you take any ripe or semi-ripe mangoes then you can’t get the taste and texture of the real recipe.
- Pour mustard oil into a pan and add panch phoron into the hot oil. It may splatter so cover with a lid. You can use any oil of your taste (Vegetable Oil, Olive Oil).
- After some seconds when splattering stops, then add dried chilies, chopped ginger, curry leaves, and asafoetida.
- Sauté for a minute in low flame otherwise, it may burn the spices.
- When the ginger color turns a little brown, add raw mango pieces. Don’t overcook ginger otherwise, it may spoil the taste of the dish.
- Sauté mango with spices for about 2 minutes till it turns a little golden brown.
- Add salt, black salt, turmeric powder, and Kashmiri chili powder and sauté for a minute.
- Add Crushed jaggery and combine well. Cover the lid and simmer for about 5 minutes till the jaggery completely melts. You can also use sugar instead of jaggery. But the health benefits of jaggery are way more than processed sugar. Traditionally jaggery is used for this Amba Khatta Recipe (Raw Mango Chutney). Stir 2 times in between otherwise, there is a chance of burning at the bottom.
- After 5 minutes take out the lid and you can see jaggery melted completely. If your jaggery hasn’t melted then leave for another one minute.
- Now add ½ cup plain water, cover lid, and simmer for another 3 minutes.
- Prepare the wheat slurry using 5 tablespoons of water and add to the mango mixture. Stir continuously for some seconds. Now the gravy has thickened. If you want more gravy you can add ½ cup water and mix in.
- Add roasted cumin powder and combine all. Your super delicious Amba Khatta is prepared.
- Always take raw mangoes to get the tangy flavor.
- Use jaggery instead of sugar for better health benefits, flavor, and color.
- Don’t overcook mangoes otherwise it will mix completely in gravy and you can’t get the same texture as an authentic Amba Khatta dish.
- To make the recipe gluten free, avoid Asafoetida.