"Amba Khatta" [Mango In sweet Gravy], this dish comes out of a typical Oriya Kitchen. It's a delicious tangy spicy chutney, which goes well with any type of main course meal (rice, khichdi, roti, paratha etc) . Try out this yummy chutney which we can have in summers as mangoes have that cooling affect on our body system. You can prepared this chutney also in festivals and fasting as there is no use of onion and garlic.. Hope you will love it !!
2 nos Mangoes (washed and chopped)
Jaggery (gud) - 1/2 cup or 50 gms
1 tsp Ginger paste
1 tsp Pancha phutana
1 tsp Red chilli powder
1/2 tsp Turmeric (haldi) podwer
Few Curry leaves
A pinch of asafoetida (hing)
2 nos. Dry Red Chillies
1 tsp roasted fennel seeds (Saunf)
1 tsp roasted fenugreek seeds (Methi)
4 tsp Ghee or Oil
salt as per taste
Water 2 cup
Heat ghee or oil in a deep pan and let it get hot. Add chopped mangoes and fry well it for 5 minutes till light brown. Remove it from fire and keep aside. Now heat 2 tsp ghee in a pan. Add panch phootan, dry red chillies, curry patta, ginger paste, hing and saute for a while. Now add the fried mangoes to it. Add haldi, red chilli powder, salt and again fry. Add jaggery to it and cook for 5 minutes. Then add 1 cup water to it and mix well. Cover it with a lid and cook on medium flame for 8-10 minutes. Let the mangoes mix well the gravy, add the roasted saunf and methi powder to it. Switch off the flame. Allow it to cool completely and serve. This dish can be stored refrigerated for up to 10 days.