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Sunday, June 27, 2010

Amba Khatta ( Mango syrup dish )

Cooking time required: 20-25 mins
Cost of preparation: 15-20 rupees


  • Raw mango (2 nos)
  • curry leaves (4-5 nos)
  • red chilli powder (1/2 tsp)
  • turmeric powder (1/5 tsp)
  • pancha phutana (1/3 tsp)
  • oil ( 2 tsp)
  • sugar
  • salt to taste

Cooking: Peel and cut the mangoes into thin slices along the length. Heat 1 tsp of oil in a pan, add the turmeric, salt, and mango slices. Stir for about 5 mins. Then add sugar and 2-3 cups of water. Boil till the water reduces to half and the mixture gets a syrupy texture. Remove from fire.

Heat the remaining oil in a pan. When it becomes hot, add the mustard, fennel and coriander seeds. Then add curry leaves and red chillies. Fry till the red chillis become slightly dark. Then add to the mango syrup.

An excellent side dish with any non-veg meal.

Background: Sunday lunches are usually the highlight of the week for every oriya home (well almost..). Elaborate meals, visits from relatives and loads of gossip are some of the things which make the day rather special. The next few posts will be featuring Sunday specials which form the mainstay of my childhood memories.


  1. Very nice!! Reminds me of the Athgarh days. I also see that tum-e tini(3) phuntana use karichha...Mu pancha phuntana use kar-e...unlike most Indian cooking, we only find many combination of Phuntana in Oriya cooking only....doing bit more research...thanls for sharing
    Bhala thiba

  2. Yes...I prefer to use the phutana in different combinations depending on the dish. For example, coriander and fennel add a distinctive flavour to any raita or khatta, whereas mustard and cumin add spice to any non-vegetarian preparation.


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