If you love mangoes, you will love this easy and tasty recipe of Amba Badi Chhecha, a traditional mango chutney from Odisha. Amba Badi Chhecha is made with raw mangoes, badi (sun-dried lentil dumplings), garlic, onion, green chili, cumin powder, and salt. It is a perfect accompaniment for rice, pakhala (fermented rice). Previously, we had shared the recipe of Kancha Amba Chhecha, now enjoy this one.
Amba Badi Chhecha (Odia: ଆମ୍ବ ବଡ଼ି ଛେଚା) is raw mango chutney mixed with Badi. It is a summer delicacy, as mangoes are abundant in this season. You can use the fallen mangoes from the trees or buy them from the market. The chutney has a tangy, spicy, garlicky, and crunchy flavor that will tickle your taste buds.
The best part about this recipe is that it is very simple and quick to make. You just need to peel and chop the mangoes, fried badi, onion, and green chili, and grind them together with cumin powder and salt. You can adjust the amount of green chili according to your spice level. You can also add some fresh coriander leaves for extra freshness and aroma.
Amba Badi Chhecha can be stored in an airtight container in the refrigerator for up to a week. You can enjoy it as a dip, spread, or relish with your meals. It is also a great way to use up the leftover mangoes or badi (sun-dried lentil dumplings) in your pantry.
Here is the step-by-step recipe of Amba Badi Chhecha:
Ingredients
- Raw Mango – 1
- Badi – 5 medium size
- Garlic – 6 cloves
- Onion – 1
- Green Chili – as per your need
- Cumin Powder – 1/2 tsp
- Salt to taste
Method
- Fry badi with mustard oil for 2 to 3 minutes on a slow flame.
- Peel and remove the seed from the raw mango. Wash and chop the mango into small pieces.
- Peel and wash the garlic and onion. Chop them roughly.
- Wash and chop the green chili.
- In a mixer jar, add the mango pieces, garlic, onion, green chili, cumin powder, and salt. Grind them to a coarse paste. Don't add water to it.
- Lastly, add fried badi and give a light grind.
- Transfer the mixture to a bowl.
- Enjoy your Amba Badi Chhecha with rice or pakhala bhata.
Tips
- You can also roast the cumin seeds and grind them to a powder for more flavor.
- You can also add some lemon juice or vinegar to the chutney for more tanginess.
I hope you liked this recipe of Amba Badi Chhecha. Do try it at home and let me know how it turned out in the comments below. If you have any questions or suggestions, feel free to ask me. Happy cooking! 😊