Print
Odia's Sapuri khatta | Pineapple Sweet & Sour Chutney

Odia's Sapuri khatta | Pineapple Sweet & Sour Chutney

Odia's Sapuri Khatta is a sweet and sour Tounge Tickling chutney made using Pineapple. This chutney can be enjoyed with roti or rice.
Course Condiments
Cuisine Indian
Keyword Chutney, Pineapple, Vegan
Prep Time 15 minutes
Cook Time 20 minutes

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

Khatta Masala

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

Instructions

Khatta Masala

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

Odia's Sapuri khatta

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

Recipe Notes