Khattas  are side dishes.

Khajur Khatta
 
 

Ingredients:
15-20 khajurs (dates)
3 medium sized tomato cut into small pieces
2 green chillies chopped into pieces
1 tsp punch-phutana
50gm jaggery (GUD)
1/4 tsp turmeric powder
2 tsp of oil
Salt to taste
Some coriander leaves

Process:
1. Heat a fry pan in medium heat and then add the oil
2. Add the punch-phutana and let them  splutter
3. Then add  green chillies and mix it  and fry
4. Add tomato, turmeric powder, salt, dates, jaggery  and mix it properly
5. Add a little water and leave it until tomato is cooked properly and gravy is thick
6. Add  the cut coriander leaves and serve

Tomato Khatta
 
 

Ingredients:
4 medium sized tomato cut into small pieces
1 small piece of ginger thoroughly minced
1 small onion chopped
2 green chillies chopped into pieces
1 tsp punch-phutana
2 tsp sugar
1/4 tsp turmeric powder
2 tsp of oil
Salt to taste
Some coriander leaves

Process:
1. Heat a fry pan in medium heat and then add the oil
2. Add the punch-phutana and let them splutter
3. Then add  green chillies and onion into it and mix it
thoroughly until it turns red
4. Add tomato, turmeric powder, salt  and mix it properly
5. Add sugar and a little water and leave it until tomato is cooked  and gravy is thick
6. Add  the cut coriander leaves and serve
 
 
 Amba Khatta (Mango Chutney)

Ingredients:

2 green Mangoes (non-ripe) cut into 1 inch X  1 inch pieces
50gms of GUD (jaggery) or sugar
1/4 tsp of turmeric powder
1 tsp of punch-phutana seeds
1 tsp ghee or oil
Curry leaves
Salt to taste
Process:

1. Pour two/three cups of water into a pan and put in medium heat
2. Add the pieces of mangoes, turmeric powder,  molasses/sugar and salt
   boil them until the pieces of mango is cooked properly
3.  Fry the punch-phutana in a fry pan until it splutters and then add the curry leaves
4.  Mix the fried punch-phutana with the boiled mangoes from Step 2 and serve
 

Dahi Nadia (Coconut Chutney)

Ingredients:

1/2 Fresh Coconut(grated)
2 green chillies,
1 lb yogurt/curd,
small piece of ginger,
4/5 curry leaves,
1tbs sugar,
salt to taste,
Punch phutan,
1tbs oil
Process:

1.Beat yogurt properly.
2. Add sugar,salt and coconut to yogurt and keep them aside in a bowl.
3.  Cut green chillies and ginger into small pieces.
4.  Heat oil in a fry pan.
5.Add punch phutan and allow it to splutter.
6.Add curry leaves, ginger and green chillies and fry them little bit.
7.Add the seasoning to the mix in step 2
 

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