Mango-pineapple chutney (Ambe-ananas sasam)

Few days back, one of my readers had asked about the famous “ambe-ananas sasam”. It took me some time to find good ripe mangoes to prepare this dish.

Like Airaawat, this is one more dish usually found in any Konkani functions (with mangoes during the mango season, otherwise only with pineapple). Go to any house, you will find one or the other dish with mango.

Mango is one friut I loved from my childhood, I have lot of memories with mango. We have about 20 mango trees in our garden. One of them is fondly named as Shilpa’s tree by my parents :).

Ingredients:
Mango, pineapple pieces(one of them can be omitted) 1/2 cup
Coconut 1 cup
Mustard seeds 1/4 tea spn
Red chillies 4-5
Tamarind extract 1/4 tea spn
Jaggery/sugar 1 and 1/2 tea spn
Salt

Method:
Grind coconut, mustard, chillies, tamarind, jaggery and salt adding very little water (need not be ground into a very smooth paste). Add the mango, pineapple pieces. Mix well.
Serve as a side dish with rice.

Serves : 2
Preparation time 10min

15 Comments for “Mango-pineapple chutney (Ambe-ananas sasam)”

says:

Mango & Pineapple!!! My favorite fruits on planet earth! This has to be delicious. Wow!! 20 mango trees! We had 4 and I thought that was a lot. But we never get tired of eating mangoes, do we??

Rajini

says:

Hi,
Thanks for posting this recipe.I was looking for this recipe from quite a long time…i mean the exact measurements to do it.Going to try it surely .

Rajini

Suchita

says:

This site is really a great site. God work.Please keep it up. I have one comment regarding how i prepare this sasaam (also called konkani fruit salad). First add salt & jaggery to the fruits and keep it for a while.
When you grind the masala add the raw mustard at the final stage, so you can still feel the coarse remains of the mustard..

shreyas

says:

In Goa, u use a different variety of mango called ‘ghot’ for this dish. they are smaller in size and have a thready pulp. These cannot be cut but have to be mashed into paste. and the seeds are left in the sasam. so they acquire the combined flavor of itself and the sweet and spicy sasam.

its a delight…

says:

hi shilpa,
tried this dish with pineapple yesterday. The pineapple we had got didn’t have any taste but adding the chilli-jaggery combination worked out to be very tasty! Thanks for sharing this recipe.

My mom makes this with raw mango ( slightly boiled), ripe mango (mashed) and ambado ( dont’ know what it’s called in english!). This combination works wonders for all of these sweet-sour fruits i suppose 🙂

Thanks once again!

says:

Oh, oh Shilpa, I just did this and it’s wonderful! We also made it with tomato and banana, which I also tried, and it is just great.

Priti

says:

We (in Karwar and Goa-including the sasav served at Shantadurga Temple) toast(i.e. sasav and mirsang bhajun ghevchi) our mustard and red chillies before we grind them. It gives a nuttier flavor.

Alka Kamath

says:

Hey Shilpa,
I love the color of your saasam! This dish used to be a regular during the summer months in my grandparents house in mangalore. I remember the temples serving this dish as well although they also added a few green or black grapes to the saasam.

Hiresh

says:

Today we made mango sasam. It was so delicious. Here in Indonesia now summer starts we had mangoes iour garden tree. Thanks Shilpa we always rwfer ur site for any menu

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