Pineapple Khatta |Perfect Balance of Sweet & Sour | Pancha Phutana Flavor |

Pineapple Khatta |Perfect Balance of Sweet & Sour | Pancha Phutana Flavor | ⁨@GlobalWithOdia⁩
Make Odia-style Pineapple Khatta: sweet-tangy pineapple cooked with pancha phutana, ginger, jaggery, and cashews. Full step-by-step with roasted masala powder and cornflour gloss. Perfect for festive meals like Prathama Astami or family lunches.
Pineapple khatta, Odia pineapple curry, pancha phutana recipe, sweet and sour curry, jaggery cashew curry Odia vegetarian, festive Odia recipes, panch phoron tempering, cornflour slurry, cumin fennel fenugreek powder, no onion no garlic
Regional tags: Odia cuisine, Odisha food, traditional Odia recipes,
Final ingredients (standardized)

Pineapple: 2 cups, ripe, chopped
Oil: 2–3 tbsp (refined or mustard, as per preference)
Pancha phutana: 1 tsp (panch phoron)
Green chilli: 2–3, slit
Curry leaves: 8–10
Ginger: 1 tsp, grated
Hing: 1 pinch
Turmeric: 1 tsp
Salt: As per taste
Red chilli powder: 1/2 tsp
Kashmiri chilli powder: 1/2 tsp
Water: 2 cups total (1 cup for simmering + 1 cup for jaggery syrup)
Jaggery: 1 cup (adjust to taste)
Cashew: 12–15 pieces
Cornflour slurry: 1 tsp cornflour mixed in 2 tbsp water
Masala powder (to grind):
Cumin seeds: 1 tbsp
Fennel (saunf): 1 tbsp
Fenugreek seeds (methi): 1/4 tsp
Step-by-step method::
Dry-roast whole spices:
Roast cumin, fennel, and fenugreek on low heat until aromatic. Cool and grind to a fine powder. Keep aside.

2. Temper the oil:
Heat oil. Add pancha phutana, green chillies, curry leaves, grated ginger, and a pinch of hing. Sauté until fragrant.

3. Sauté pineapple:
Add chopped pineapple. Stir-fry on medium heat for 3–4 minutes.

4. Spice it:
Add turmeric, salt, red chilli powder, and Kashmiri chilli powder. Mix well.

5. Simmer:
Add 1 cup water. Cover and cook for 8–10 minutes until pineapple softens.

6. Make jaggery syrup:
In a bowl, mix 1 cup jaggery with 1 cup warm water until dissolved. Add to the pan.

7. Add nuts:
Add cashews. Cook on low flame for 4–5 minutes.

8. Thicken:
Add cornflour slurry. Cook for 2–3 minutes until glossy and slightly thick.

9. Finish:
Turn off the flame. Stir in the roasted masala powder. Rest for 2 minutes. Serve hot.
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