Amba Khata
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.
For 6 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Mangoes: Peel the raw mangoes, discard the seed, and chop the flesh into uniform 1-inch cubes. Set aside.
- 2
Step 2
- a.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.
- 3
Sauté the Mangoes: Add the cubed raw mangoes to the pan
- a.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.
- 4
Step 4
- a.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.
- 5
Add Jaggery and Thicken: Add the grated jaggery to the pan
- a.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.
- 6
Rest and Serve: Turn off the heat and let the Amba Khata cool down in the pan
- a.It will thicken further as it cools. Serve at room temperature as a delicious accompaniment to rice, dal, or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use firm, sour 'Totapuri' or 'Rajapuri' raw mangoes.
- 2The amount of jaggery can be adjusted based on the sourness of the mangoes and your personal preference.
- 3Mustard oil gives a traditional pungent flavor, but you can use any neutral vegetable oil if you prefer.
- 4Do not overcook the mangoes, as they can turn mushy. They should be soft but hold their shape.
- 5For a richer flavor, you can add a pinch of roasted cumin powder at the end.
- 6Ensure the panch phoran seeds splutter properly to release their full aroma before adding other ingredients.
Adapt it for your goals.
Spicier Version
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Coconut TwistCoconut Twist
Stir in 2 tablespoons of freshly grated coconut in the last 2 minutes of cooking for a coastal flavor and added texture.
Nutty AdditionNutty Addition
Garnish with a tablespoon of roasted peanuts or cashews before serving for a crunchy contrast.
Date SweetenedDate Sweetened
Replace jaggery with an equal amount of date paste for a different kind of sweetness and added fiber.
Why this is on our healthy list.
Boosts Immunity
Raw mangoes are an excellent source of Vitamin C, which is crucial for a strong immune system and helps the body fight off infections.
Aids Digestion
The spices in panch phoran, particularly fenugreek and fennel seeds, are known to aid digestion and prevent bloating. Raw mangoes also help combat acidity.
Rich in Minerals
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to white sugar, contributing to overall health.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that can help reduce inflammation in the body.
Frequently asked questions
One serving of Amba Khata (about 1/4 cup or 145g) contains approximately 150-170 calories, primarily from the jaggery and mangoes.