Ghontan Sasav (Goan Mango Sasav)

Ghontan Sasav (Goan Mango Sasav) is a sweet and tangy dish very commonly prepared in Goa during the Mango season. Mango Sasav is prepared out of small ripe sucking mangoes, known as Ghontan in Konkani. Sasav is the konkani word for mustard seeds and this recipe gets its name from the mustard seeds which act as the main flavoring agent in this recipe.

Here is the step by step recipe for Ghontan Sasav (Goan Mango Sasav) with pictures ( Please note that I have used regular mangoes here since ghontan were not available):

Serves: 2-3
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Small Ripe Sucking Mangoes: 4-5
Grated Coconut: 1 cup
Jaggery: 1 cup
Dry Red Chilies: 3-4 small
Mustard Seeds: 2 tsp
Salt: to taste

Method of Preparation:

Grind the coconut, jaggery and red chilies to a course paste. You can adjust the amount of jaggery based on how tangy the mangoes are.
Dry roast mustard seeds and add to the ground mixture from step 1. Grind again to form finer paste.

Lightly squeeze the mangoes to extract some pulp. Place the mangoes (seeds and pulp both) in a pan and heat for 2-3 minutes. This step is optional and can be skipped. (My mom mentioned that usually the sasav is not heated at all, but she prefers heating it)
Take off flame and add the ground mixture and salt. Mix well. I believe that it tastes best with rotis.

Some other Goan traditional Mango recipes which might interest you: Amlechi Uddamethi (Raw Mango Curry), Aamras, God Lonche (Sweet and Sour Raw Mango Pickle)

For the entire collection of all Goan recipes, you cab click here: Goan Cuisine