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A delightful sweet and tangy raw mango relish from Odisha, simmered with jaggery and a fragrant tempering of panch phoran. This classic Odia side dish perfectly complements a simple meal of rice and dal.
Prepare the Mangoes: Peel the raw mangoes, discard the seed, and chop the flesh into uniform 1-inch cubes. Set aside.
Temper the Spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's just about to smoke. Reduce the heat slightly, add the panch phoran and let the seeds crackle for about 30 seconds. Add the broken dry red chilies and curry leaves, and sauté for another 20 seconds until fragrant.
Sauté the Mangoes: Add the cubed raw mangoes to the pan. Sprinkle with turmeric powder and salt. Gently stir and sauté for 2-3 minutes, ensuring the mango pieces are well-coated with the oil and spices.
Cook Until Tender: Pour in 1 cup of water, stir, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The mangoes should be tender and cooked through but still retain their shape.
Add Jaggery and Thicken: Add the grated jaggery to the pan. Stir gently until it dissolves completely. Increase the heat to medium-low and continue to simmer uncovered for 5-7 minutes. The sauce will thicken to a syrupy, glossy consistency.
Rest and Serve: Turn off the heat and let the Amba Khata cool down in the pan. It will thicken further as it cools. Serve at room temperature as a delicious accompaniment to rice, dal, or roti.
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A delightful sweet and tangy raw mango relish from Odisha, simmered with jaggery and a fragrant tempering of panch phoran. This classic Odia side dish perfectly complements a simple meal of rice and dal.
This odia recipe takes 35 minutes to prepare and yields 6 servings. At 192.58 calories per serving with 0.95g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Stir in 2 tablespoons of freshly grated coconut in the last 2 minutes of cooking for a coastal flavor and added texture.
Garnish with a tablespoon of roasted peanuts or cashews before serving for a crunchy contrast.
Replace jaggery with an equal amount of date paste for a different kind of sweetness and added fiber.
Raw mangoes are an excellent source of Vitamin C, which is crucial for a strong immune system and helps the body fight off infections.
The spices in panch phoran, particularly fenugreek and fennel seeds, are known to aid digestion and prevent bloating. Raw mangoes also help combat acidity.
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to white sugar, contributing to overall health.
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that can help reduce inflammation in the body.
One serving of Amba Khata (about 1/4 cup or 145g) contains approximately 150-170 calories, primarily from the jaggery and mangoes.
Yes, in moderation. It's made with natural ingredients like raw mango (rich in Vitamin C) and jaggery (a source of minerals). The spices used also have digestive benefits. However, it is high in natural sugars, so it should be consumed as a condiment.
Yes, you can substitute jaggery with an equal amount of regular or brown sugar. However, jaggery provides a more traditional, earthy flavor and caramel color to the dish.
Amba Khata can be stored in an airtight container in the refrigerator for up to one week. The flavors often meld and improve after a day.
Firm, sour, and less fibrous raw mangoes are ideal. Varieties like Totapuri or local sour green mangoes work best as they hold their shape well after cooking.
If the chutney is too thin, simply simmer it uncovered for a few more minutes on low heat until it reaches your desired consistency. Remember that it will thicken as it cools.