Intro: Sweet, Tangy, and Nostalgic
When raw mangoes start to flood the markets in Odisha, there’s only one thing on my mind—Kancha Aam Khatta. This humble dish carries the flavour of summer, childhood, and banana leaf lunches. Sweet, sour, slightly spicy, and often eaten chilled, it’s a dish that balances heat—both from the food and the sun.
In my village home, it was always made in batches, cooled in earthen pots, and served as a must-have side with dalma, fish curry, or pakhala.
Ingredients:
1–2 raw mangoes (preferably green, firm)
½ cup jaggery (or adjust to taste)
¼ tsp turmeric
½ tsp red chili powder
Salt to taste
1 cup water
For Tempering:
1 tsp mustard seeds
1 dry red chili
1 tsp oil (preferably mustard oil)
Optional: a pinch of roasted cumin powder at the end
Steps:
1. Prep the Mangoes
Peel and cut raw mangoes into medium chunks (with seed if soft).
Boil mango pieces with turmeric, salt, and water until soft.
2. Sweeten It
Add jaggery and red chili powder to the boiled mango.
Stir well and simmer until the sauce thickens slightly.
3. Temper It
In a separate pan, heat oil.
Add mustard seeds and red chili. Let splutter.
Pour over the mango mixture.
4. Final Touch
Optional: Add a pinch of roasted cumin powder before serving.
Serve warm or chilled.
Serving Suggestions:
With dalma and rice
As a side with pakhala
With dry sabzi or fried fish to balance spice
Why I Love It
Kancha Aam Khatta is more than a chutney—it’s a childhood memory, a seasonal ritual, and a burst of balance on the plate. It brings relief in heat and harmony on the tongue.
The Pinch of Masala 