How to make Pineapple Mango Sasam -

A much loved pineapple-mango preparation – often prepared in most Saraswat homes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pineapple (पाइनेपल/अनानास), Ripe mango (पके हुए आम)

Cuisine : Karnataka

Course : Main Course Vegetarian


Pineapple Mango Sasam

Pineapple Mango Sasam Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Pineapple Mango Sasam Recipe

  • Pineapple peeled and cut into ½ inch cubes 1 small

  • Ripe mango peeled and cut into ½ inch cubes 1 medium

  • Oil 2 tablespoons

  • Dried red chillies 5

  • Scraped coconut freshly 1/2 cup

  • Mustard seeds 1 1/2 teaspoons

  • Jaggery (gur) grated 1 tablespoon

  • Tamarind pulp 1 teaspoon

  • Salt to taste

  • Curry leaves 5-6

  • Asafoetida a pinch

Method

Step 1

Heat one tablespoon oil in a non-stick pan, add red chillies and saute for a few seconds.Drain.

Step 2

Put them in a mixer jar, add coconut, half teaspoon mustard seeds, one fourth cup water and grind to a smooth paste. Remove and set aside.

Step 3

Put pineapple, mango, jaggery, tamarind pulp and salt in a serving bowl and mix well.

Step 4

Add the ground paste to the fruit mixture along withthree tablespoons water. Mix well and set aside for ten minutes.

Step 5

Heat one tablespoon oil in a smallnon-stick pan, add remaining mustard seeds, curry leaves and asafoetida and once the mustard seeds splutter, add it to the mixture. Mix well. Cover and set aside for about five minutes.

Step 6

Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.