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A delightful sweet and sour raw mango chutney from Odisha. This traditional side dish, tempered with panch phoran and red chilies, brings a tangy kick to any meal, especially with rice and dal.
Prepare the Mango: Wash the raw mangoes thoroughly. Peel the skin and cut the flesh into 1-inch cubes, discarding the stone. Set aside.
Temper the Spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. Reduce the heat and add the panch phoran. Allow the seeds to crackle for about 30 seconds.
Sauté Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida to the pan. Sauté for another 20-30 seconds until the curry leaves are crisp and the spices are fragrant.
Cook the Mango: Add the cubed raw mangoes to the pan. Sprinkle with turmeric powder and salt. Stir well to coat the mangoes and sauté for 2 minutes.
Simmer until Tender: Pour in 1.5 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, or until the mango pieces are soft and cooked through.
Add Sweetness and Spice: Add the grated jaggery and red chili powder. Stir gently until the jaggery dissolves completely. You can lightly mash a few mango pieces with the back of a spoon to help thicken the chutney.
Thicken the Chutney: Continue to simmer uncovered on low heat for another 5-7 minutes, stirring occasionally. The chutney will thicken to a glossy, sauce-like consistency. Remember it will thicken further as it cools.
A delightful sweet and sour raw mango chutney from Odisha. This traditional side dish, tempered with panch phoran and red chilies, brings a tangy kick to any meal, especially with rice and dal.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 291.82 calories per serving with 1.59g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Cool and Serve: Turn off the heat and let the Amba Khatta cool down to room temperature. It can be served warm or chilled. Store leftovers in an airtight container in the refrigerator for up to a week.
Replace jaggery with an equal amount of brown sugar or coconut sugar if jaggery is unavailable. The flavor profile will be slightly different but still delicious.
Add a handful of raisins or chopped dates along with the jaggery for extra sweetness and a chewy texture.
For a different aromatic profile, add a pinch of freshly grated ginger to the tempering along with the curry leaves.
Raw mangoes are an excellent source of Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
The spices used in the tempering, such as asafoetida and the seeds in panch phoran, are known to stimulate digestive enzymes, prevent bloating, and improve overall gut health.
In traditional Indian medicine, raw mango is valued for its ability to prevent heat stroke and dehydration during hot summer months by replenishing sodium chloride and iron.
Turmeric contains curcumin, a compound with potent anti-inflammatory and antioxidant effects that can help reduce inflammation in the body.
One serving of Amba Khatta (about 1/2 cup) contains approximately 260-280 calories, primarily from the jaggery and mangoes.
Amba Khatta can be part of a healthy diet when consumed in moderation. Raw mangoes are a great source of Vitamin C, and spices like turmeric have anti-inflammatory properties. However, it is high in sugar due to the jaggery, so it should be enjoyed as a condiment rather than a main dish.
This recipe is specifically designed for the sourness and firm texture of raw mangoes. Using ripe mangoes will result in a very different, much sweeter dish and is not recommended for an authentic Amba Khatta.
You can store it in an airtight container in the refrigerator for up to one week. The flavors often meld and improve after a day or two.
If your chutney is too sour, you can add a little more jaggery or sugar, a tablespoon at a time, and simmer for a few more minutes until it dissolves and the taste is balanced.
Panch Phoran is a traditional five-spice blend from Eastern India containing fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. If you don't have it, you can use a mix of 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, but the flavor will not be the same.
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