Meetha Amba Khatta | Raw Mango Relish (sweet version)

In any festival or function of Odisha, Khatta is a must to be prepared dish. The odia word ‘Khatta’ means tangy. Actually there are a variety of khatta from Odia cuisine like sapuri (pineapple) khatta, tomato khatta, tomato khajuri (dates) khatta, meetha amba khatta, kakharu (pumpkin) khatta etc. And when mangoes are in season, then mango / amba khatta is a common culinary affair in each odia household.

Meetha amba khatta is so easy, quick to prepare and also without onion-garlic one. Even it tastes much better on next day of the preparation. I can have along with roti, paratha, steamed rice or simply licking my finger which is used as a spoon from a bowl containing this khatta 😋. Here I have used the raw mangoes to prepare this. The tempering part is so flavorful which is a combination of grated ginger, curry leaves, green chili along with cumin seed and mustard seed. Though the authentic one uses pancha phutana / panch phoran (cumin, mustard, saunf, fenugreek and nigella seeds), but I have used only the cumin and mustard seeds to make this dish. This amba khatta is prepared keeping a sweet taste in mind. The sourness of the raw mangoes are well balanced with the addition of sugar / jaggery. You may adjust the sweetness as desired totally.

So do try Meetha Amba Khatta or Raw Mango Relish (sweet version). If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on Facebook, Pinterest, Twitter, Google+, Instagram and can subscribe for free to get new recipes directly into your inbox 😊

Preparation Time : 5 mins  |  Cooking Time : 20 mins

Ingredients :        

Ingredients	Measurements
Raw mango (medium)	3-4 no
Jaggery / sugar	½ cup
Ginger (grated)	½ tsp
Cumin seed	¼ tsp
Mustard seed	¼ tsp
Dry chili	1 no
Green chili	1-2 no
Curry leaf	1 sprig
Turmeric powder	½ tsp
Chili powder	½ tsp
Cumin-chili powder (roasted)	2 tsp
Oil	2 tsp
Salt	As needed
Water	3-4 cup

Method :

1. Wash and clean the raw mangoes.
2. Chop all the mangoes into cubes and discard the seeds.
3. Heat oil in a pan.
4. Add red chili, cumin seeds, mustard seeds and allow to splutter.
5. Next add grated ginger and finely chopped green chili along with curry leaves. Saute a bit.
6. Then add mango cubes, turmeric powder, red chili powder, salt and mix everything well.
7. Add water and allow to boil.
8. Then lower the heat and allow to cook for 10-15 minutes.
9. Next add sugar / grated jaggery and mix again well.
10. Again allow to cook till mango pieces are soft enough.
11. Switch off the flame and sprinkle roasted cumin-red chili powder.
12. Serve hot / cold along with steamed rice or roti !

Notes :

• I don’t like to peel the mangoes. But if desire, then just peel the mangoes before chopping into cubes.
• Adjust the consistency of the khatta as per choice by cooking for more time after the mango pieces are soften a bit.
  

PIN for later :