Intro: A Pineapple Dish That Tastes Like Home
In many Odia homes, especially during festivals, weddings, or Sunday feasts, you’d find one sweet-tangy dish on the banana leaf that always stood out—Sapuri Khatta.
For me, it’s not just a dish. It’s a memory of watching my mother dice ripe pineapples, sneaking pieces from the bowl when she wasn’t looking. She’d cook it slow, with jaggery and mustard seeds, until the air turned golden-sweet.
It was never a main dish. It was a little something on the side. But it always stole the show.
Ingredients:
1 cup ripe pineapple (finely chopped)
½ cup grated jaggery (adjust to taste)
¼ tsp turmeric
½ tsp red chili powder
Salt to taste
½ tsp roasted cumin powder
1 cup water
For Tempering:
1 tsp mustard seeds
1 dry red chili
5–6 curry leaves (optional)
1 tsp mustard oil or ghee
Steps to Make Sapuri Khatta:
1. Cook the Pineapple
In a pan, add pineapple, turmeric, salt, chili powder, and water.
Cook on medium flame until the pineapple softens (7–8 minutes).
2. Add Jaggery
Stir in jaggery and let it simmer till it thickens slightly and becomes syrupy.
Add roasted cumin powder.
3. Temper It
In a small pan, heat mustard oil or ghee.
Add mustard seeds, red chili, and curry leaves.
Once it splutters, pour over the khatta and mix well.
Serving Suggestions:
Best served warm or at room temp with dalma, bhata, and a spoon of ghee
Also pairs beautifully with pakhala or even as a side with roti
Why I Love It
Sapuri Khatta is sweet like stories, sharp like memories. It reminds me of summer afternoons, of copper-bottomed kadais, and of how simple food can stay in your heart for decades.
The Pinch of Masala 