How to make Ambe Sasam - Ripe mangoes and coconut salad with a predominant mustard flavour.

This recipe is from the book Dakshin Delights.

Main Ingredients : Ripe Mangoes (पके हुए आम), Scraped Coconut (कसा हुआ नारियल)

Cuisine : Goan

Course : Snacks and Starters

Ambe Sasam Recipe Card

Ambe Sasam
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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

For more recipes related to Ambe Sasam checkout Flowy Mango Crisps, Mango Cream Cheese Muffins. You can also find more Snacks and Starters recipes like Veggie Stuffed Chicken Piccata, Madras Potato Chips, Banana Yogurt Muffins, Baked Prawns With Honey Mustard.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ambe Sasam Recipe

  • Ripe Mangoes 3 medium

  • Scraped Coconut scraped 3/4 cup

  • Green grapes 1/4 cup

  • Dried red chillies (bedgi) seeded and roasted 2

  • Mustard seeds 1/4 teaspoon

  • Tamarind pulp 1 teaspoon

  • Jaggery (gur) grated 2 tablespoons

  • Salt to taste

Method

Step 1

Peel the mangoes, remove the seed and cut into one-inch cubes.

Step 2

Grind together the coconut, red chillies, mustard seeds, tamarind pulp with one-fourth cup of water into a coarse paste.

Step 3

Add jaggery and blend once again. Place the mango cubes and grapes in a bowl.

Step 4

Add the salt and the ground masala. Mix well and serve cold.