Raw mango relish (amba khatta) from Orissa and Jugalbandhi’s incredible recipes tried and tested

Raw mangoes! That sounds a little bizarre at this time of the year when it is almost time to bid farewell to the mango season. Being the king of fruits perhaps some of them are late risers that is how on a recent trip to the local supermarket I came across a basket loaded with raw mangoes, I was baffled and I asked the attendant if they were indeed raw or if this was another miracle of science to make the flesh appear green in color when actually they were fully ripe. Unable to explain I took my chances and to my amazement they were indeed raw mangoes.

Recipes kept on juggling in my mind and finally I put a full stop to the rushing galore of never ending recipes one can whip up with the “king of fruits”.

One such recipe that adorns the Oriya menu with the advent of summer season is the raw mango relish or amba khatta. seasoThe sour mangoes are sweetened with jaggery, spiced and seasoned up with jeera lanka powder (dried chilies and cumin powder).

Here is a recipe for raw mango relish.


Ingredients

2 raw mangoes cut into pieces
1 tablespoon grated ginger
1 tablespoon pancha potona
1 tablespoon jeera lanka powder
1/3 - 1/2 cup jaggery or brown sugar
2 dried chilies
Curry leaves
1 teaspoon cooking oil
½ teaspoon salt

Method

Heat oil in a pan. Add the pancha potona, curry leaves and dried chilies. When they start to crackle, add the grated ginger and the mango pieces. Stir and cover them till they are slightly tender. Add sugar or jaggery and salt. Stir it for couple of minutes until the jaggery is dissolved and finally add ¾ cup of water and cover them. Simmer and cook till the mangoes are tender and the sauce is reduced and thickened. It takes approximately 10 minutes.

Garnish it with jeera lanka powder and serve.

Since it was very late by the time I stepped in to my familiar den after a thorough browsing of the supermarkets aisles for deals. I decided to quickly whip up an Oriya meal of moong dal kichri, mashed potatoes and amba khatta.

Note - To thicken the sauce add a paste of 1 teaspoon of wheat flour and 2 teaspoon of water before removing the mixture from the fire. The mixture thickens quickly. You can also reduce the amount of jaggery or brown sugar depending upon your taste for sweetness.

Coming to one of our fascinating events of the month where Zlamuska's of spicy kitchen has Jugalbandhi for tried and tested recipes. It was exciting to try some recipes from Jai and Bee’s blog. Their anecdotes, exotic recipes and captivating shots are enough to spellbind anyone with an eye for taste.

It was indeed a Herculean task browsing her ocean of incredible recipes but I am glad to have tried these beauties. Not to mention about my latest craze in making the low cost Ego lights clearly demonstrated by them, thanks a lot Bee.

Mocha chocolate pots -


Kashmiri garam masala -



All these tried and tested recipes goes to dear Zlamuska's event. Thanks for hosting such an event.