Ghota refers to a type of local mango, which is typically peeled and eaten by sucking out the pulp. This traditional Goan dish, known as Ghotache Saansav, is made using these sweet and tangy mangoes. In Konkani, “saansav” means mustard seeds. This dish is characterized by a unique blend of flavors—slightly bitter from mustard seeds, tangy from mangoes, and spicy from the chilies added to the coconut paste. Together, these create a dish with a well-rounded taste.
Ingredients and Recipe for Ghota’s Saansav
Ingredients:
- 7-8 Ghota (local mangoes)
- 1 cup jaggery (adjust according to taste)
- 7-8 dried red chilies
- 1/4 teaspoon turmeric powder
- Grated coconut
- 1/2 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 8-10 black peppercorns
- A small piece of tamarind (about the size of a small lemon)
- Salt to taste
For tempering:
- 1 tablespoon local coconut oil (or any available oil)
- 1 teaspoon mustard seeds
- A pinch of asafoetida (hing)
Method:
- Wash the mangoes thoroughly and peel them.
- In a mixer, grind the grated coconut, dried red chilies, tamarind, mustard seeds, coriander seeds, black peppercorns, and turmeric with some water to make a fine paste.
- Pour this paste into a pot. Add jaggery and cook on low heat.
- When it starts to boil, squeeze some juice from the peeled mangoes into the mixture and add the mangoes.
- Let it cook for about 4-5 minutes.
- Meanwhile, prepare the tempering. Heat oil in a small pan, add mustard seeds. When they start to splutter, add asafoetida and turn off the heat.
- Add salt to the cooking saansav and then pour in the tempering. Mix well and turn off the heat.
This tangy, sweet, and spicy Ghotache Saansav tastes amazing with chapati.
