Avnas ambe sasam is sweet sour side dish. This dish is prepared when mangoes are in season. Being a no onion garlic recipe, its likely to get included in the menu for festivals and functions during summer season. This gravy/paste in this recipe is not cooked , so take care to finish it the same day or refrigerate the left overs. The use of raw mustards while grinding the paste gives unique taste to this dish. Lets check the recipe now.
- 1 cup cubed mangoes [ called as ambo in konkani]
- 1 cup pineapple chunks [called as avnas in konkani]
- 1 cup coconut
- 3-4 red chilies, roasted [ I used byadgi variety, you can adjust as per your preference for spicy levels]
- 1/2 tsp mustard seeds [called as sasam in konkani]
- Grated jaggery as per the taste
- Salt as per taste
For seasoning [ Optional step]
- 1 tsp oil
- 1/2 tsp mustard
- Few curry leaves
- Sprinkle some salt on cut fruit pieces. Mix them well and keep aside.
- Grind coconut with roasted red chilies to a coarse paste. Before transferring it from the mixer vessel add 1/2 tsp of mustard seeds and grated jaggery and grind it again.
- Now add the medium coarse paste to the fruit pieces and adjust salt as per your requirement.
- You can season this side dish [optional step] with mustard and curry leaves before serving.
- When mangoes are not in season you can add seedless green or red or black grapes.
- The preparation that you see in the below pic is when I could not find mangoes at my place [few months back].
- As a variation, I added grapes and peach fruit pieces in absence of cubed mangoes with no seasoning and chilled till the time of serving.