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Sasav meaning, ‘mustard seeds’ in Konkani, is the main flavouring ingredients for this tantalizing sweet and sour mango dish. Traditionally, small, whole mangoes are used. You may, however, use diced mangoes (like I have done) if you prefer.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

2 cup ripe mangoes, peeled and diced
1 cup fresh coconut, grated
1 teaspoon mustard seeds (rai)
¼ teaspoon turmeric powder (haldi)
1½ teaspoons chilli powder
1½ teaspoons tamarind (imli) pulp
7 to 8 black peppercorns
2 teaspoons jaggery (gur)
salt to taste

Dry roast the mustard seeds in a pan till they crackle.


Grind together all the ingredients except the mango pieces with ½ cup water to make a paste.


Pour the mixture into a pan and bring to a boil.


Add the jaggery, salt and mango pieces and simmer for 2 minutes.


Serve hot with steamed rice.


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