Odia’s Sapuri khatta | Pineapple Sweet & Sour Chutney

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Odia’s Sapuri khatta is a lip-smacking, easy and delicious chutney from the state of Odisha. You get a burst of different flavours when you eat this Pineapple Sweet & Sour Chutney. The little tangy taste from the pineapple, the sweet from the jaggery and spice from khatta masala, panch phoran and the green chillies. Just awesome.

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A little about Odisha

Odisha formerly known as Orissa is located in eastern India and is surrounded by the state of West Bengal, Jharkhand, Chhattisgarh and Andhra Pradesh. It has 485 km of coastline along the Bay of Bengal on its east. The state is also known to be the third-largest population of Scheduled tribes in India. Odia is the official and most widely spoken language. (Source Wiki).

Cuisine of Odisha

Odia Cuisine uses less oil and is less spicy, but still flavourful. Rice is the staple food of this region. In old times food was traditionally served on banana leaves or disposable plates made of sal leaves. The food in the region around Puri-Cuttack is greatly influenced by the Jagannath Temple. The ingredients used in Odia cuisine are plantains, jackfruit and papaya. The curries are garnished with dried raw mango. Panch phutana a blend of five spices are widely used in Odia cuisine. There is a wide list of famous dishes from this region. Check out this link for more info (Source Wiki)

The Secret Ingredients & The challenge

So for this month, we are headed to the state of Odisha for our Shhhhh Cooking Secretly Challenge , where we are sharing regional themes. I was paired with Priya Iyer from The world through my eyes. Do check her blog for some delicious recipes. She also does reviews about books and Restaurants, so next time you are looking for some genuine review do hop on her blog. So, Priya gave me Fenugreek and Jaggery as the secret Ingredient and I gave her Panch Phoran and Raw mango and she created this delicious Amba Khatta.

Odia’s Sapuri khatta

To be honest I never thought I will make a chutney from pineapple or such chutney did exist. I try to eat fruit on its own. But while I was searching for recipes, I found this quite interesting. I thought of making the dalma or the cheena poda but the khatta was always back on my mind. Now I did not want to make the tomato khatta, as last month I did share a tomato-based recipe, No Oil Tomato Chutney from Nagaland for this challenge.

And with mango I have already made Kairi ki Launji, a khatta North Indian recipe from my mom’s kitchen. So I thought of using pineapple. Generally pineapple here comes sweet, but fortunately, this pineapple had no sweet taste. My 3-year-old rejected it too. So making this Sapuri khatta was an ideal choice.

Ingredients

• 2 Cups Pineapple Chopped in cubes
• 1 Cup Jaggery (Gud)
• 2 tbsp Oil
• 1 tsp Panch Phoran (5 spices in equal ratio – Fenugreek Seeds, Fennel Seeds, Mustard Seeds, Cumin Seeds, Nigella Seeds)
• 1 Green chilli silted
• 8-10 curry leaves
• 1 inch ginger grated
• 1/4 tsp Turmeric (Haldi)
• 1 tsp Red chili powder
• 1 tsp Roasted Cumin powder (Jeera powder)
• 2 Cup  + 1 tbsp Water
• 1-2 tbsp Cornflour
• 1 tsp Khatta Masala
• 1/4 tsp Asafoetida (Hing)
• Salt to taste
• 1-2 tsp Khatta Masala

Khatta Masala

• 1 tbsp Fennel Seeds
• 1 tbsp Cumin Seeds
• 1/2 tbsp Mustard seeds
• 1/2 tbsp Fenugreek Seeds

Preparation

Khatta Masala

• In a pan add all the ingredients of the Khatta masala.
• Dry roast it on slow for 5-6 minutes until they start releasing an aroma.
• Let it cool and make a fine powder in a blender.

Odia’s Sapuri khatta

• In a pan add oil
• Once hot add hing and panch phoran.
• Let the panch phoran splutter.
• Now add the green chilli, ginger and curry leaves.
• Saute this on slow for a minute.
• Now add the cubed pineapple and let this saute on medium for 3-4 mins.
• Now add turmeric, chilli powder, salt to taste, cumin powder.
• Add 1/2 Cup water and cook it on low flame for 6-7 minutes until the pineapple is a bit soft.
• Now add the Jaggery and mix well.
• Cover and cook for 2-3 minutes until the Jaggery is completely melted.
• Now add 1 1/2 cups of water and let it cook for 2-3 minutes. (Water can be adjusted as per consistency needed)
• Now make the cornflour slurry using 1 tbsp cornflour + 1 tbsp water. (Cornflour and water can be increased if you need it thicker)
• Let this cook for 4-5 minutes on slow so that everything is well incorporated and the khatta becomes thicker.
• Switch off and add 1-2 tsp Khatta masala.
• Serve it with roti or rice.
• Keep refrigerated.

Notes

• 1 Cup =235 ml
• 1 tablespoon =15 ml
• For more about Panch Phoran Check out my recipe of Mizoram’s Panch Phoran Tarkari

Few More Regional recipes

• Baked Shana Jhieg | Meghalaya Starter/ Snack
• Sana Thongba | Manipuri Paneer curry (No onion, No Garlic)
• Chakki ki Sabji |Ate ki Sabji (Tangy and Spicy Gravy with whole wheat flour dumplings)
• Idli Podi
• Akki Roti
• Kashmiri Dum Aloo (No Onion, No Garlic)
• Authentic Pakodi/Pakoda Kadhi
• Mizoram’s Panch Phoran Tarkari
• No Oil Tomato Chutney from Nagaland

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