Odia's Sapuri khatta

Odia's Sapuri Khatta is a sweet and sour Tounge Tickling chutney made using Pineapple. This chutney can be enjoyed with roti or rice.

Prep Time: 15

Cook Time: 20

2 cup Pineapple Chopped in cubes
1 Cup Jaggery (Gud)
2 tablespoon Oil
1 teaspoon 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
¼ teaspoon Turmeric (Haldi)
1 teaspoon Red chili powder
1 teaspoon Roasted Cumin powder (Jeera powder)
2 Cup + 1 tablespoon Water
1-2 tablespoon Cornflour
1 teaspoon Khatta Masala
¼ teaspoon Asafoetida (Hing)
Salt

In a heavy bottom pot 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 ½ 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 ½ 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 tablespoon cornflour + 1 tablespoon 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 teaspoon Khatta masala.
Serve it with roti or rice.
Keep refrigerated.