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The ingredients needed to cook Amba khatta (A sweet sour mango relish with mustard paste):
- Prepare 1 Large raw mango
- Prepare 2 tsp Yellow mustard seeds
- Get 1 tsp Cumin seeds
- Take Jaggery /sugar as per your taste
- Take 2 sprig Curry leaves
- Get 1 Dry red chilli
- Use 1/4 tsp Turmeric powder
- Prepare 1/2 tsp Salt
- You need 1/2 tsp Panch phoron
- Prepare 2 tsp Mustard oil
- Get 1 tsp Roasted cumin
- Get To taste Chilli powder
Instructions to make Amba khatta (A sweet sour mango relish with mustard paste):
- Wash, peel and chop the mango in long pieces. Discard the seed.
- Soak mustard seeds and cumin seeds for 10mins and grind to a smooth paste with little water.
- Heat mustard oil in a pan, when hot add panch phoron, dry red chilli, curry leaves and chopped mangoes. Stir.
- Add salt and turmeric powder. Mix and stir till tender.
- Add the mustard paste and 1cup water. Mix well. Bring to a boil. Simmer, then cover and cook till it thickens.
- Add jaggery /sugar and cook for 3-4mins till all mix well.
- Now sprinkle roasted cumin-dry red chilli powder and switch off.
- Serve hot or cold as per your choice.
Israeli versions include garlic and cumin; some recipes use vinegar or sour salt, some are a raw puree. Indian iterations seem to include, simply, asfoetida, fenugreek and mustard seeds. My sources include a recipe by Gil Hovev, from Matanot Mehamitbach (Gifts from the Kitchen) for the Israeli version. The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips.
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