Easiest Way to Tips at dinner Amba khatta in odia style

Easiest Way to Tips at dinner Amba khatta in odia style Delicious, fresh and tasty.

Amba khatta in odia style. Odia style instant raw mango chutney, pickle Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals.

Amba Khatta (traditional odia style instant raw mango pickle) #goldenapron Amba khatta is nothing but instant raw mango pickle.

This is so yummilicious recipe which is both sweet and sour in taste.

In the summer when there is mango season in everywhere every odia people make this type of pickle in every day and serve this as a side dish with.

You can have Amba khatta in odia style using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Amba khatta in odia style

1. Prepare 2-3 of Raw mango -.

2. It’s 150 gm of Jaggery -.

3. You need 1-2 of Dry chilli -.

4. Prepare 1 tea spoon of Panch phoron -.

5. It’s 1/2 spoon of Cumin seed -.

6. You need 1/2 tea spoon of Turmeric powder -.

7. Prepare 1/2 tea spoon of Chilli powder(colour) -.

8. It’s 10-12 of Curry leaf -.

9. Prepare 1 tea spoon of Cumin powder -.

10. You need 1/2 tea spoon of Coriander powder -.

11. Prepare 3 table spoon of Mustard powder -.

12. Prepare 1/2 tea spoon of Chilli flakes -.

13. It’s of Salt - as per taste.

14. You need 1 tea spoon of Wheat flour -.

15. It’s 2-3 cup of Water -.

16. Prepare 1 pinch of hing.

To start with, cut the green mangoes into slices.

Heat oil in a deep pan, add Cumin seeds, mustard seed, Dry chilies and curry leaves to it.

It is made with raw mango, jagery and some spices.

Learn and enjoy this recipe with.

Amba khatta in odia style instructions

1. Wash the mangoes and cut into cube size.

2. Heat a pan and put some oil and after few seconds add cumin seed and when it will crackle add the mangoes…then add salt, turmeric powder,chilli powder,cumin powder,coriander powder and mix it well and cook with medium-sized flame for 5 min…

3. Then add jaggery and mix it well…turn the flame low…and cover the lid….

4. After 5 min we can see jaggery in its liquid form..again mix all ingredients properly….

5. Next add water to the pan and allow it boil…aften 5-10 min the are getting soft…

6. In the next process take one table spoon whaet flour in a katori and add some water and mix it properly with out lumps…

7. Add the mixture to the pan and cook for 2-3 min you can see a thick mixture…then again mix it with low flame for some time other wise it will stick to the button….

8. Keep its consistency medium not so thin or not so thick…keep it aside.

9. Again heat a tadka pan and put some oil in it…add a pinch of hing….

10. Then add panch phoran..when it will crackle add red chilli and Curry leaves…cook for half min in low flame and put the tadka in the previous pan and cover the lid…

11. After 1-2 min add a pinch cumin powder and chilli flakes and mix it well and it will ready serve….

If you like this Ghanto Tarkari recipe (Ghanta Tarkari), you can also try out other Odia recipes like: Kakra pitha; Amba Khatta; Bela Panna; For the mustard paste for Ghanta Tarkari.

Take a khal batta /sil batta (mortar and pestle) and add the mustard seeds to it.

Now, add the green chilies to it.

During summers Amba Khatta (Odisha style raw mango chutney is a popular accompaniment to Odia meals.

Well, there is a debate between Oriya's and the Bengali's as to who invented the Rasgulla recipe.