Summer is here and the only good part for me in Summer is Mango.. I Love to have both raw and ripe mangoes. When Mangoes are here, how can I stop Preparing my favorite Summer seasonal must have cuisine, which is "Amba Khatta" or "Raw Mango Chutney"
The way of preparation is completely Odia Style Preparation and you would love it. This can be stored in fridge and consumed for a week.
I know this recipe from my Granny (Mom's mom) and I have been using the same way always, it's too good with very less ingredients. The tangy and sweet flavor of Amba Khatta is liked by almost everyone and can be a side dish with Rice or Roti. Since no onion or garlic is used, it can be prepared in auspicious days also.
Recipe Details :
✓ In a kadai, heat 2 tbsp Oil. Add Panchphoran and curry leaves to it. Let it splutter.
✓ Add the grated ginger and saute for a minute in low flame.
✓ Add the Raw mango pieces and cook for 2-3 mins in low flame.
The way of preparation is completely Odia Style Preparation and you would love it. This can be stored in fridge and consumed for a week.
I know this recipe from my Granny (Mom's mom) and I have been using the same way always, it's too good with very less ingredients. The tangy and sweet flavor of Amba Khatta is liked by almost everyone and can be a side dish with Rice or Roti. Since no onion or garlic is used, it can be prepared in auspicious days also.
Ingredients :
- 2 Raw Mangoes - cut in blocks (don't peel them)
- Around 100gm Jaggery (as per the sweetness of your choice and depending of how raw the mango is)
- 1 tsp Panchphoran
- 1 tsp Grates Ginger
- 2 twigs of Curry Leaves
- 1 tbsp Roasted Cumin Powder
- 1 tsp Red Chilly Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp Refine Oil
- 1/2 tsp Salt
- 1/2 cup Water
- Some Cashew and Raisins (optional)
✓ In a kadai, heat 2 tbsp Oil. Add Panchphoran and curry leaves to it. Let it splutter.
✓ Add the grated ginger and saute for a minute in low flame.
✓ Add the Raw mango pieces and cook for 2-3 mins in low flame.
✓ To this, add salt, turmeric powder, red chilly powder and mix everything nicely. Cover and cook for around 2-3 mins.
✓ Now add the Jaggery and stir continuously until Jaggery melts. Stir and Cook for around 3-4 mins.
✓ Add some cashew and raisins as per your choice.
✓ Now cover lid and cook for 5 more mins.
✓ In last step, add the fried cumin powder and give it a good mix.
✓ Amba khatta is ready now. It can be cooled down and stored in fridge for a week and serve as a side dish in lunch or dinner.
✓ Add water depending on the thickness of gravy you need (I like the gravy little thicker, so I add just 1/2 cup water) . Let the water come to boil.
✓ In last step, add the fried cumin powder and give it a good mix.
Comments
Post a Comment