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.
Mitha Ambula Khatta
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)
Instructions
- Soak the Ambula
- Soak ambula in 1 cup warm water for 15–20 mins until soft.
- 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.
- 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.
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.
You might also enjoy: Sapuri Khatta – Odia-Style Sweet & Tangy Pineapple Curry Recipe, Kancha Aam Khatta – Odia-Style Raw Mango Sweet & Sour Chutney Recipe, Authentic Mint and Coriander Chutney: Traditional Hari Chutney Recipe, My First Cooking Memory – Potato Fry in a Hostel Kitchen Recipe.
Why You’ll Love This Mitha Ambula Khatta – Odia-Style Sweet & Tangy Dry Mango Curry Recipe
- ✅ Big, bold flavors from simple spices you already own
- ✅ One pot — easy cleanup
- ✅ Tastes even better the next day as flavors deepen
Tips for the Best Mitha Ambula Khatta – Odia-Style Sweet & Tangy Dry Mango Curry
- Sauté the onions until golden — this is the foundation of the gravy
- Bloom whole spices in oil before adding anything else
- Add water gradually to control consistency
- Finish with a squeeze of lemon to brighten the flavors
What to Serve with Mitha Ambula Khatta – Odia-Style Sweet & Tangy Dry Mango Curry
- Best served with steamed basmati rice or hot rotis
- A side of sliced onions and lemon wedges balances the richness
- Serve with a simple raita to cool the heat
Storage & Reheating
Mitha Ambula Khatta – Odia-Style Sweet & Tangy Dry Mango Curry keeps well refrigerated for 3-4 days in an airtight container. Reheat gently on the stovetop with a splash of water. Freezes well for up to 1 month.