Dahi Ambula

My friend had come over from NJ with her Mom and her little one. Her daughter just turned 6 months and she was such a pretty princess. Wow - what a no-fuss baby! She was a darling.

Whenever we go to her place, she serves a whole buffet. Two things that is always there in the spread is the Dahi ambula khatta and her awesome chocolate cake. So when she came over, she got both my favorites. I am sure she won't mind me posting her Mom's recipe here. It just tastes awesome....

This is a typical oriya chutney or khatta. It tasted good with everything and best with pakhala (special rice dish of orissa) of course. I can eat a whole bowlful of it with nothing else. In fact that's what I did after I took this picture.

This goes to Shama for Village Special Recipes

Ingredients

3-4 Ambula (Dried mangoes - stays fresh in air tight containers for months)
1 tea spoon of fresh mustard paste
1 cup of yogurt (beaten well)
1-2 Green chillies
1/4 tea spoon Mustard seed
1 sprig of curry leaves
1/4 table spoon oil

How to

Put the ambula in water and let it soften for 1/2 hr.
Mix the salt and mustard paste and yogurt nicely. Add water to yogurt if you like to change consistency.
Heat oil in a pan. Once the oil is hot, add the mustard seed and let it sputter. Add the curry leaves and green chillies and add to the yogurt mixture.

Serve fresh or leave it the refrigerator and enjoy for 1 week!