Sasav is a tangy, sweet, salty side dish made in Goa with pineapple, mango, or ghotam. Ghotam are sucking mangoes and ghotam sasav is popular during the monsoons. Raw mango sasav also is made often during this time. Pineapple sasav is made during the remainder of the year when mangoes are not available. I remember when sasav was made at home, I would skip lunch and dinner and only eat sasav all day. With the goodness of mustard, it is still my favorite!

What you will need:

How to make it:

• This recipe can be made using mangoes or pineapples. If you are using large mangoes, use 2. If using ghotam (high fiber mangoes found in Goa), use 6 of them. If you want to make it with pineapple, use 2 cups of diced pineapple.
• Peel and cut mangoes into medium-sized pieces. The traditional Goan sasav is also made with small high fiber mangoes called ghotam. If using ghotam, peel the skin, and keep them whole. If using pineapple, cut into medium-sized pieces as well after discarding the skin.
• Add salt to the fruit and set aside. 
• In a mixer add the grated coconut and dry red chilies and make a coarse paste adding water as needed. The paste should be thick and not runny.
• In a pot heat oil and add asafetida. Add 1 tablespoon of mustard seeds. Let the seeds splutter.
• Add the fruit along with the coconut-chili paste, and jaggery. Add water if you feel like the gravy is too dry.
• Cover and let the curry cook till the fruit is soft and juicy.
• Dry roast 1 tablespoon of the mustard seeds for around 3 minutes and crush roughly until most of the seeds split. Use a mortar and pestle for this step. Add the crushed mustard seeds and give it one stir. 
• Enjoy warm!