Mango|Amba Khatta Curry

A sublime vegan side or main, that is absolutely packed with flavour. This
Mango|Amba Khatta Curry does not require lots or skill or time. Serve with roti
or paratha but equally delicious with hot steamed rice.

Servings: 6

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Course:

Cuisine:

Indian Indian regional Odisha Orissa Oriya

Keywords:

Chutney Sweet And Sour Mango Curry relish Mango Chutney Khatta

🧂 Ingredients

3 green mangoes

approx. 600g-700g (I used Falang mangoes)
¾ tsp. salt

pantry staple
¼ tsp. turmeric powder
¾ cup water
200g jaggery powder or to taste

gur
3 tbsp. oil

pantry staple
2 tsp. panch phoron
2 sprigs curry leaves
3-5 Kashmiri chillies slit or to taste

Instructions

1 Wash mangoes well and pat dry with paper towel (See Note 2). Trim stalks and cut
the cheeks off each side of the pit or seed. Discard the pit or seed. Cut each
cheek into bite size chunks and place them in a medium size saucepan. Add salt,
turmeric powder and water. Place on medium heat and cook for 8 minutes or until
65% cooked. Remove from heat and set aside.
2 In a separate medium saucepan, add ½ cup water and add 200g dark jaggery powder
and stir to combine (see Note 3). Place on medium heat and bring to the boil.
Reduce heat and simmer for 10-15 minutes or until syrupy (see Note 4). Remove
from heat and add cooked mango (do not add water at this stage) and stir to
combine. Add water in small increments until you achieve a thick gravy. Too much
water will make the gravy runny.
3 While the syrup is simmering, prepare the tempering. Place oil in a tempering
dish or a small frying pan on medium heat. When the oil is shimmering, add panch
phoron and sizzle for 5 seconds. Do not burn the spices. Add curry leaves (not
the stem) and splutter. Stay away as the leaves spit when they come in contact
with hot oil. Add slit Kashmiri chillies and saute till dark red (takes only a
second or two). Remove from heat. Add this seasoning to the mango mixture and
stir to combine. Season, if required.
4 Delicious as a relish with roti or paratha. It is also great served with curd
rice as an accompaniment or side.
5 This mango khatta curry will last in the fridge for up to1 month, if placed in a
sterilised airtight container.