Sapuri Khatta, a delightful sweet and sour pineapple chutney! It sounds like a delicious addition to any meal, especially with its traditional roots in the offerings at Puri Jagannath temple ( mahaprsasd ). The combination of pineapple, jaggery, and spices must create a wonderful burst of flavors.
Sapuri Khatta (Pineapple Sweet and Sour Chutney)
Sapuri Khatta is a traditional sweet and sour pineapple chutney enjoyed as a side dish or condiment. Made with pineapple cubes, jaggery, spices, and grated ginger, it's cooked until the flavors meld together. Garnished with a roasted masala mixture, it offers a delightful burst of flavors, perfect for complementing various dishes.
Ingredients
- 2 cups Pineapple cubes
- 250 gram Jaggery
- 1 tbsp Ghee or Oil
- 2 tsp Pancha Phutana (mixture of mustard, cumin, fennel seeds, and fenugreek seeds)
- 4-8 Curry leaves
- 1/4 tsp Hing (asafoetida)
- 1/2 Turmeric powder
- 1 Pepper-Cumin Powder
- Salt, to taste
- 1 tbsp Grated ginger
- Rice flour slurry (optional for thickening)
- Roasted Masala (for garnish)
For Roasted Masala:
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1/2 tsp Fenugreek seeds
Instructions
- Dry roast the mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds until fragrant. Grind into a fine powder to make the roasted masala. Set aside.
- Heat ghee or oil in a pan over medium heat. Add Pancha Phutana, curry leaves, hing, and turmeric powder. Sauté for a minute until fragrant.
- Add the pineapple cubes and grated ginger to the pan. Stir well to coat the pineapple with the spices.
- Season with salt and pepper-cumin powder. Stir and cook for 2-3 minutes.
- Cover the pan and let the pineapple cook for about 7-8 minutes until softened.
- Once the pineapple is cooked, add jaggery to the pan and mix well. Allow it to melt and combine with the pineapple.
- If desired, add a rice flour slurry to the pan to thicken the gravy. Stir continuously to avoid lumps.
- Once the gravy reaches the desired consistency, remove from heat.
- Garnish the Sapuri Khatta with a sprinkle of the roasted masala.
- Serve hot or cold as a side dish or condiment with your favorite meal.
Notes
Notes:
- Adjust the sweetness and tanginess according to your preference by altering the amount of jaggery.
- You can use sugar instead of jaggery if preferred.
- Ensure the gravy has a semi-thick consistency before serving.
