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Home ยป Goan Dishes ยป Ghotache Sansav | Mango Sansav |Pulpy Ripe Mango Curry + Video

Ghotache Sansav | Mango Sansav |Pulpy Ripe Mango Curry + Video

March 10, 2021 by Raksha Kamat

291 shares

Ghotache Sansav also known as Mango sansav is a delicious ripe mango curry with sweet, mildly spicy, and mildly tangy flavour. This sasav is a Goan vegetarian curry served as main course without onion and garlic. This vegan curry is made with grated coconut and spices to which ripe mangoes are added. Serve this gluten free ripe pulpy mango curry with steamed rice or pooris. 

Goan pulpy ripe mango curry

In Goa, the GSB community i.e. the Goud Saraswat Brahmins have their own non-vegetarian and vegetarian cuisine. This โ€œGhotache Sansavโ€ โ€“ Goan ripe mango curry, is one age-old dish. Mango sansav belongs to this Goan vegetarian cuisine.

โ€œGhotamโ€ is a variety of ripe mangoes found commonly in Goa. They are small and pulpy. The pulp has to be sucked to consume it. You can even peel the mangoes and extract pulp by mashing it with hands. โ€œSansavโ€ meaning mustard seeds. So when โ€ghotamโ€ and โ€œsansavโ€ are combined, we get what is called โ€œGhotachem Sansav โ€œ.

If you canโ€™t find ghota, you can use any type of ripe mangoes to make this Goan vegetarian curry with mango. This Ghotache sansav or ripe mango curry is a traditional Goan mango recipe usually served with steamed rice.

Do checkout other recipes with mango:

  • Mango dosa
  • Goan raw mango curry / amlechi uddamethi
  • Mango jam
  • Mango popsicle

Let us see the ingredients that go in making this Goan ripe pulpy mango curry or ghotache sasav:

  • Mango: Small soft ripe pulpy mangoes are used in making this Goan mango curry. If pulpy mangoes are not available, you make this curry with any type of ripe mangoes too.
  • Spices: Spices like mustard seeds and asafoetida are used in seasoning the mango curry. Apart from these black pepper corns, coriander seeds, turmeric powder, dry red chillies, and tamarind are used while making the coconut gravy.
  • Coconut: Freshly grated coconut is used in making this ripe mango sasav.
  • Jaggery: Jaggery or molasses is used to add slight sweetish taste to the gravy.
  • Oil: Little bit of cooking oil like coconut oil or vegetable oil is used while seasoning the curry.

How to make Goan ghotache sansav?

  • Grind the ingredients meant for curry โ€“ grated coconut, spices like coriander seeds, black pepper corns, dry red chillies, tamarind, and turmeric powder by adding 1/2 cup water. Adjust the thickness of gravy as per your preference. In Goa we prefer a bit thick curry. Keep this gravy aside.
  • Peel the mangoes and using hands extract little pulp. Keep the mango kernel in the extracted pulp. Keep aside.
  • Now in a kadai or saucepan, heat oil and add mustard seeds.
  • After the mustard seeds splutter, pour the gravy in it and mix well.
  • Add the mango pulp along with the kernels and 1 tablespoon grated jaggery.
  • Add salt as per taste. If needed add some more grated jaggery. Sweetness can be modified as per taste.
  • Serve with rice or pooris.

Ghotache Sansav

You might be interested in other Goan veg curries like:

  • Muga gathi
  • Ambadyachi uddamethi
  • Varan bhaat
  • Tomato saar
  • Sangacho ross / Goan drumstick curry
Goan pulpy ripe mango curry
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5 from 8 votes

Ghotache Sansav | Goan Pulpy Ripe Mango Curry

Ghotache Sansav is a delicious ripe mango curry with sweet, mildly spicy, and mildly tangy flavour. This is a Goan vegetarian curry served as main course without onion and garlic. This vegan curry is made with grated coconut and spices to which ripe mangoes are added. Serve this gluten free ripe pulpy mango curry with steamed rice or pooris.
Prep Time0 minutes mins
Cook Time30 minutes mins
Servings: 4 People
By: Raksha Kamat
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Ingredients

  • 6 Ghota/small soft ripe pulpy mango
  • 1/4 teaspoon mustard seeds
  • A pinch asafoetida
  • 1-2 tablespoon jaggery grated
  • 3 teaspoon oil
  • To taste salt

For the curry:

  • 1/2 cup coconut freshly grated
  • 4-5 peppercorns
  • 1/4 teaspoon coriander seeds
  • 1/2 teaspoon turmeric
  • 3 red chillies / shepda / byadgi chillies
  • 1 marble sized ball tamarind

Instructions

  • Grind the ingredients meant for curry โ€“ grated coconut, spices like coriander seeds, black pepper corns, dry red chillies, tamarind, and turmeric powder by adding 1/2 cup water.
    Adjust the thickness of gravy as per your preference.
    In Goa, we prefer a bit thick curry. Keep this gravy aside.
  • Peel the mangoes and using hands extract little pulp. Keep the mango kernel in the extracted pulp. Keep aside.
  • Now in a kadai or saucepan, heat oil and add mustard seeds.
  • After the mustard seeds splutter, pour the gravy in it and mix well.
  • Add the mango pulp along with the kernels and 1 tablespoon grated jaggery.
  • Add salt as per taste. If needed add some more grated jaggery. Sweetness can be modified as per taste.

Video

Notes

  • If small ripe pulpy mangoes are not available, the same curry can be made with any type of ripe mangoes too.
  • Serve with rice or pooris.
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Goan pulpy mango curry

Note: The post was originally published on 14 July 2013 and is re-published.

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Filed Under: Goan Curry, Goan Dishes, Goan Veg Dishes, Mango Recipes, Recipes, Veg Curry, Vegetarian Recipes, Video recipe

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Reader Interactions

Comments

  1. Amila Wickramarachchi

    2013-07-15 at 12:18 am

    5 stars
    oh this is a mouthwatering dish…

    Reply
  2. Sapana Behl

    2013-07-15 at 1:34 pm

    5 stars
    Looks yummy!
    Thanks for following my sace. You have an awesome blog here, count me as your new follower !

    Reply
  3. Raksha

    2013-07-17 at 5:04 pm

    thanks everyone ๐Ÿ™‚

    Reply
  4. Kalyan Panja

    2013-07-28 at 10:56 am

    5 stars
    Just mouthwatering, feels like having it now…looks tasty and delicious!

    Reply
5 from 8 votes (2 ratings without comment)

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Hello, Iโ€™m Raksha Kamat, the face behind Rakshaโ€™s Kitchen. I work in the tech industry, am a mom to a lovely child, and a passionate food blogger. Raksha's Kitchen was created more than a decade ago due to my passion for food and for documenting my experiments in my kitchen. Read Moreโ€ฆ

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Hi! Welcome

Hello, Iโ€™m Raksha Kamat, the face behind Rakshaโ€™s Kitchen. I work in the tech industry, am a mom to a lovely child, and a passionate food blogger. Raksha's Kitchen was created more than a decade ago due to my passion for food and for documenting my experiments in my kitchen. Read Moreโ€ฆ

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