page_title: Cuisine of Odisha
section_title: Khattas and chutneys
hierarchical_section_title: Cuisine of Odisha / List of dishes / Khattas and chutneys
caption_attribution_description: English: dhania chtuni
context_page_description: Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with local culture and agriculture and hence has its distinct items and practices. Odisha borders both north Indian states and south Indian states and consequently is similar to the cuisines of North India, Bengal and Assam as well.
  Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. In old times food was traditionally served on banana leaves or disposable plates made of sal leaves.
  Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took many Odia dishes with them. This period also saw a heavy demand for Brahmin cooks, leading many Odia cooks to fake their castes.
  Yoghurt is used in dishes. Many sweets of the region are based on chhena.
context_section_description: Khatta refers to a type of sour side dish or chutney usually served with Odia thalis.
  Dahi baigana: A sour dish made from yoghurt and eggplants.
  Dahi bhendi: A sour dish made from yoghurt and ladies fingers.
  Khajuri khata: A sweet-and-sour dish made from tomato and dates.
  Amba khatta: A khatta made from raw mangoes.
  Ouu khatta: Elephant apple khatta
  Tomato khata: A sweet-and-sour dish made from tomato and jaggery
  Dhania-patra chutney: A chutney made from coriander leaves.
caption: Dhania-Patra Chutney
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