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How to make Avnas Ambe Sasam Konkani Recipe, a traditional Konkani delicacy that is the ultimate refreshing side dish for summer! This no-cook Indian fruit salad with coconut is a staple in Amchi households, balancing the sweetness of ripe fruits with a unique, pungent mustard-coconut gravy.
In this video, I’ll show you the authentic Amchi cooking Avnas Ambe Sasam method. Whether you call it a Goan style pineapple mango salad or a sweet and spicy fruit curry, this dish is a masterpiece of flavours. We use fresh, seasonal fruits to create a temple style sasam recipe that pairs perfectly with Dalitoy (dal curry) and rice.
This Pineapple Mango Sasam is one of those traditional Konkani dishes that requires zero time of the stove, making it one of the best Indian Summer fruit recipes for busy afternoons. We will grind a fresh coconut based fruit salad masala using Byadgi chilies for that vibrant color without the intense heat.
If you’ve been looking for a pineapple and mango recipe with coconut mustard gravy that tastes just like the one served at Konkani weddings and festivals, this tutorial is for you. This Karavali style pineapple mango recipe is also known as Ananas Mattu Mavina Hannina Sasive in Karnataka and Ananas ani Ambyacha Sasam in Maharashtra. It is a truly refreshing Konkani summer side dish for lunch that your whole family will love.
In this video, you will discover:
– The secret to the perfect mustard-to-coconut ratio.
– How to balance flavours in Pineapple Mango Sasam using jaggery.
– Tips for cutting pineapple to avoid itching.
– Mavina hannina sasam maduva vidhana (the method of making mango sasam).
This dish is also referred to as:
Pineapple Mango Sasam
Ambe Sasam recipe
Goan style pineapple mango salad
Coconut based fruit salad
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⭐️ Watch Next Dalithoy Recipe – https://youtu.be/ZPiNqLSOCPs
Ingredients:
1 Cup Ripe Pineapple (Vertically cut)
1 Cup Mango (Slightly firm)
½ Cup Grapes (Green & Black)
1 Cup Grated Fresh Coconut
¾ Cup Jaggery (Adjust to sweetness)
1 tsp Mustard Seeds
2 Byadgi Red Chilies
¼ tsp Salt
Optional: Oil, Curry leaves and mustard for tempering
Method:
Preparation & Cutting:
Pineapple: Peel thoroughly to remove all “thorns” (to prevent itching). Cut the pineapple vertically to ensure a balanced flavor from top to bottom. Chop into bite-sized pieces.
Mango: Use a firm but ripe mango. Peel and chop into cubes.
Grapes: Wash the green and black grapes; these will be added whole.
Pro Tip: If your pineapple isn’t sweet enough, mix the pieces with 1–2 tsp of sugar and let them rest for a few minutes.
The Masala Paste
Roast: Heat 2 tsp oil in a pan and roast 2 Byadgi red chilies on a low flame for 30 seconds until fragrant.
Grind (Step 1): In a mixer, add the roasted chilies first with 1 cup grated coconut and ½ cup water. Grind until smooth.
Grind (Step 2): Add ¼ tsp salt, ¾ cup jaggery, and 1 tsp mustard seeds.
The Secret: Grind for only 2 quick rounds. The mustard seeds should remain slightly coarse to provide the authentic “Sasam” texture.
Assembly
Place all the chopped fruits into a large bowl.
Pour the ground masala over the fruits.
Add a little water gradually to reach a thick consistency. Do not make it too watery!
Optional: Add a tempering of oil, mustard seeds, and curry leaves if desired.
If you are planning to visit in Varanasi then this playlist is for you!
⭐️ Watch our Varanasi-Gaya-Prayag travel vlog here:
⭐️Watch more konkani recipes here:
⭐️Watch more amla recipes here:
⭐️Watch more chutney recipes here:
Chapters:
00:00 Introduction to Avnas Ambe Sasam
00:12 Secret Pineapple Cutting Hack for Best Flavor
00:50 Preparing Mango & Grapes for Sasam
01:15 Best Fruit Ratios
01:32 Roasting Byadgi Chilies for Natural Color
02:00 Preparing the Coconut Masala Base
02:30 The Secret Mustard Seed Grinding Technique
02:55 How to Sweeten Sour Pineapple Naturally
03:15 Mixing the Fruit Curry & Consistency Tips
03:40 Optional Konkani Tempering (Tadka)
03:55 Serving Suggestions & Best Side Dishes
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#avnasambesasam #KonkaniRecipes #MangoPineappleSalad #AmchiCooking #IndianSummerRecipes
