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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.
5 from 12 votes
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Course: Condiments
Cuisine: Indian, North Eastern
Keyword: Chutney, Pineapple, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre


  • 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


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 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 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)
    Odia's Sapuri khatta | Pineapple Sweet & Sour Chutney
  • 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.


  • 1 Cup =235 ml
  • 1 tablespoon =15 ml
  • For more about Panch Phoran Check out my recipe Mizoram's Panch Phoran Tarkari
  • More or less water can be adjusted as per individual preference
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu