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Saasav
Method
- Wash mangoes, peel them and extract pulp.
- Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp.
- Bring the mixture to a boil and add jaggery and salt as per the sourness of the mangoes for a sweet, sour and hot flavour.
- Heat oil. Put in a pinch of asafoetida and mustard seeds.
- When the mustard seeds sputter, pour in the mango mixture.
- Simmer for a couple of minutes.
- Serve with rotis or parathas.
- This preparation can be kept in the refrigerator for a week.
Ingredients:
10 - ripe small sized raival mangoes
1 bowl - grated fresh coconut
1 teaspoon - mustard seed
4 to 5 - dried red chillies
a pinch of asafoetida
oil as required
salt and jaggery as per taste
10 - ripe small sized raival mangoes
1 bowl - grated fresh coconut
1 teaspoon - mustard seed
4 to 5 - dried red chillies
a pinch of asafoetida
oil as required
salt and jaggery as per taste
