These native local mangoes that usually grow wild are called ‘ghota’. The word ‘sasam/sasav’ means mustard seeds in Konkani and this dish is named after it because that is its main flavour.
Recipe credit: Darshana Muzumdar
Serves 4 people as a part of an Indian meal.
NOTE: You can also make this dish using fruits like bananas, pineapple, tomatoes, grapes, or oranges.
Ingredients
- 8-10 ripe wild mangoes
- ½ fresh coconut, grated
- 4-6 byadgi dried red chillies (byadgi chilllies give it a bright colour without making it too spicy)
- ¼ tsp mustard seeds
- 2 tbsp jaggery or to taste
- Salt to taste
Method
- Wash the mangoes and peel them. Put them in a large steel pot.
- Remove as much pulp from the skin as you can by scraping it with the help of a spoon or add a little water to the skins and squeeze out as much pulp as possible. Add this to the mangoes in the pot.
- Grate or chop the jaggery fine and add it to the mangoes along with salt to taste. Mix it well and allow it to rest till the jaggery dissolves in it completely.
- Grind together the grated coconut, red chillies and mustard seeds to a relatively fine texture.
- Add this to the mango pulp, mix it well and serve at room temperature or chilled.
For the whole food plant based (WFPB) version:
For the whole plant version use date paste instead of jaggery.
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