Goan Mango (Ghonta) Sasav

Name: Goan Mango (Ghonta) Sasav
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 4-5 Small Ripe Sucking Mangoes:; 1 cup Grated Coconut:; 1 cup Jaggery: or depending upon sweet and sour taste of mangao; 3-4 small Dry Red Chilies:; to taste Salt:; 2 tsp Mustard Seeds:

Manisha Khatavkar @cook_manik

Goa India

#goldenapron
#Post_15
#mysterybox1
#coconunt
Ghonta in Konkani is a variety of mangoes found commonly in Goa. They are small ripe, sucking mangoes which mostly cannot be cut by knife.
“Sansav” means mustard seeds. So when”Ghonta” and “sansav” used together we calle it “Ghontache Sansav“.
Goan Mango ( Ghonta ) Sasav is a sweet and tangy dish commonly prepared in Goa during the Mango season.

Manisha Khatavkar @cook_manik

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Ingredients

15 minutes

4 servings

4-5Small Ripe Sucking Mangoes:
1 cupGrated Coconut:
1 cupJaggery: or depending upon sweet and sour taste of mangao
3-4 smallDry Red Chilies:
to tasteSalt:
2 tsp Mustard Seeds:

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Steps

15 minutes

1

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.
2

Dry roast 1 tablespoon of the mustard seeds for around 2 minutes and crush into coarse powder. Make sure the powder is not too fine or the whole curry will turn bitter.
3

Lightly squeeze the mangoes to extract some pulp.Add the ground mixture, mustard seeds which we coarsely grinded and salt. Mix well. You can serve it as side dish and it even tastes best with rotis too.