Intro: A Spoonful of Sun-Dried Memories
In Odisha, no festive meal or comforting lunch thali is complete without a touch of khatta. And the one that always stole my heart was Mitha Ambula Khatta.
Made from sun-dried mango slices soaked in water, slow-cooked with jaggery, tempered with mustard seeds and red chili—it’s more than a dish. It’s the taste of lazy summer afternoons, the smell of grandmother’s kitchen, and a reminder that even the smallest things on your plate can leave the deepest impression.
Ingredients:
2–3 pieces dry ambula (sun-dried mango)
3–4 tbsp jaggery (adjust to taste)
½ tsp turmeric
¼ tsp red chili powder
1 cup water
Salt to taste
For Tempering:
1 tsp mustard seeds
1 dry red chili
1 tsp oil (preferably mustard oil)
A pinch of hing (optional)
5–6 curry leaves (optional)
Steps to Make Mitha Ambula Khatta:
1. Soak the Ambula
Soak ambula in 1 cup warm water for 15–20 mins until soft.
2. Simmer with Spices & Jaggery
Add turmeric, chili powder, and salt to the ambula-soaked water.
Simmer for 5–7 mins on low heat.
Add jaggery and continue cooking until it slightly thickens into a chutney-like consistency.
3. Temper It
Heat mustard oil, add mustard seeds, red chili, and optional hing or curry leaves.
Once spluttered, pour over the ambula mix and stir well.
Serving Suggestions:
Best served with dalma and rice, boiled vegetables, or even pakhala
Tastes great warm or chilled
Why I Love It
Mitha Ambula Khatta brings balance to a meal — it’s not the star of the show, but the one flavor you remember long after the meal is over. Sweet, tangy, and nostalgic.
The Pinch of Masala 