Khatti Meethi Ambi ki Sabzi

Raw mangoes and jaggery combine well to make a delicious dish This is a Sanjeev Kapoor exclusive recipe.

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Khatti Meethi Ambi ki Sabzi

Main Ingredients Raw mangoes, Salt
Cuisine Punjabi,Indian
Course Main Course Vegetarian
Prep Time 0-5 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Khatti Meethi Ambi ki Sabzi

  • 4 Raw mangoes
  • to taste Salt
  • 2 tablespoons Oil
  • 1 teaspoon Fennel seeds (saunf)
  • 2 teaspoon Black cardamoms
  • 1 teaspoon Bay leaf
  • 1/4 teaspoon Asafoetida
  • 1/4 teaspoon Onion seeds (kalonji)
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 3 tablespoons Sugar
  • 3 tablespoons Jaggery (gur)
  • to taste Crushed black peppercorns
  • to taste Black salt (kala namak)
  • 1 teaspoon Roasted cumin powder
  • for garnish Fresh coriander sprigs


  1. Peel raw mangoes and roughly slice them.
  2. Heat 2 cups of water in a deep non-stick pan, add salt and let the water come to a boil.
  3. Meanwhile heat oil in a shallow non-stick pan, add fennel seeds, black cardamoms and bay leaf, mix and saute till fragrant.
  4. Once the water in the other pan begins to boil, add raw mango slices along with their seeds and cook for 5-6 minutes.
  5. Add asafetida and onion seeds and reduce the heat. Add salt, turmeric powder, 1 tbsp water and Tata Sampann Chilli Powder, mix well and saute for 1 minute. Add 2 cups of water and increase the heat.
  6. Add sugar and jaggery, mix well and cook for 3-4 minutes or till sugar and jaggery dissolve completely and the mixture comes to a boil.
  7. When the raw mangoes have softened, strain them and add to the gravy. Do not discard the strained water, it can be made into a delicious panna.
  8. Add crushed black peppercorns, black salt and roasted cumin powder, mix well and cook for 4-5 minutes on medium heat.
  9. Transfer into a serving bowl, garnish with coriander sprig and serve hot.