Mango Khatta(Mango Chutney) | କଲମୀ ଆମ୍ଭ ଖଟା

Mango Khatta

Course: lunch or dinner side dish

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people


  • Semi-ripe Kalami mango: 1 large size
  • 1  Medium size chopped Onion
  • 2-3 Dry red chili
  • 1tbsp crushed Garlic
  • 6-7 Curry leaves
  • 1tbsp Panch Phoron  (cumin, mustard, black cumin, fenugreek seeds,saunf)
  • 1 Bay leaf
  • 1tbsp Turmeric powder
  • 1/2 tbsp Red Chilli powder
  • 2tbsp Jaggery
  • 1tbsp Cumin powder
  • 1tbsp Coriander powder
  • 1tbsp Garam masala powder
  • Salt to test
  • 2tbsp Mustard oil

Kalami Mango khatta

Instructions for making Kalami mango khatta

  • First, peel off the mango and cut it into the cube size small pieces.

Kalami Mango khatta

  • Take one lid deep pan or you can take a pan according to your choice. heat the mustard oil.
  • Add the bay leaf to oil. Once bay leaf will get fried in oil, add Panch Phoron, dry red chili, Curry leaves and allow it to splutter.
  • After spluttering, add chopped onions. Fry till it turns in to translucent.
  • Now add crushed Garlic. Fry till it turns in to the golden brown.

Kalami Mango khatta

  • Then add turmeric powder, chili powder and mango pieces and stir-fry this mixture in to properly.

Kalami Mango khatta

  • add salt according to the taste and pour the Jaggery Into it. Cover it for 3 minutes. Add Jaggery based on how sweet you want.

mango khatta

  • Once mango will get cooked, you will see jaggery will get completely mixed with mango and will look like a pickle.

Kalami Mango khatta


  • Then pour 1 cup of water and allow it to cook for the 6-7 minute in a slow flame by covering the mixture.

Kalami Mango khatta

  • Now add Cumin powder, Coriander powder, Garam masala and mix all these ingredients properly.

Kalami Mango khatta

  • Then serve it with rice or chapatti.
  • You can store it in the refrigerator for 5 to 6 days also if you want to eat, due to the uses of mustard oil.


msngo khatta

msngo khatta


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