Tag: Khatta Recipes

chutney

Mitha Ambula Khatta – Odia-Style Sweet & Tangy Dry Mango Curry

Puspa

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.

chutney

Sapuri Khatta – Odia-Style Sweet & Tangy Pineapple Curry

Puspa

Intro: A Pineapple Dish That Tastes Like Home

In many Odia homes, especially during festivals, weddings, or Sunday feasts, you’d find one sweet-tangy dish on the banana leaf that always stood out—Sapuri Khatta.

For me, it’s not just a dish. It’s a memory of watching my mother dice ripe pineapples, sneaking pieces from the bowl when she wasn’t looking. She’d cook it slow, with jaggery and mustard seeds, until the air turned golden-sweet.

It was never a main dish. It was a little something on the side. But it always stole the show.

Ingredients:

1 cup ripe pineapple (finely chopped)

½ cup grated jaggery (adjust to taste)

¼ tsp turmeric

½ tsp red chili powder

Salt to taste

½ tsp roasted cumin powder

1 cup water


For Tempering:

1 tsp mustard seeds

1 dry red chili

5–6 curry leaves (optional)

1 tsp mustard oil or ghee





Steps to Make Sapuri Khatta:

1. Cook the Pineapple

In a pan, add pineapple, turmeric, salt, chili powder, and water.

Cook on medium flame until the pineapple softens (7–8 minutes).


2. Add Jaggery

Stir in jaggery and let it simmer till it thickens slightly and becomes syrupy.

Add roasted cumin powder.


3. Temper It

In a small pan, heat mustard oil or ghee.

Add mustard seeds, red chili, and curry leaves.

Once it splutters, pour over the khatta and mix well.




Serving Suggestions:

Best served warm or at room temp with dalma, bhata, and a spoon of ghee

Also pairs beautifully with pakhala or even as a side with roti




Why I Love It

Sapuri Khatta is sweet like stories, sharp like memories. It reminds me of summer afternoons, of copper-bottomed kadais, and of how simple food can stay in your heart for decades.