Pineapple, Mango In A Spicy, Sweet Coconut Gravy (Avnas Ambe Sasam)

Pineapple, Mango In A Spicy, Sweet Coconut Gravy (Avnas Ambe Sasam)

Konkani cuisine's summer favourite is avnas ambe sasam. With every bite of this delicious dish its a myriad of flavours in your mouth. There's sweetness from mangoes and jaggery, sourness from pineapple, grapes and tamarind, spiciness from the dried red chillies used. 

Here's the recipe for you to make this delicious, easy, quick Konkani style summer salad (sasave in Kanada). Avnas in Konkani means pineapple, ambo in Konkani refers to mango, sasam in Konkani is a dish made using ground coconut chutney as the base. A chutney ground using with few mustard seeds.  

Avnas ambe sasam is a part of the menu of most functions, celebrations in summer as this spicy, sweet, tangy, coconut side dish is all things summer. Usually, ripe mangoes and pineapple are used to make this side dish. Sometimes black or green grapes are also added to it. And there’s no cooking involved.

Here’s the recipe for you.


  • 2-3 slices of pineapple
  • 1 medium sized ripe mango
  • 7-8 grapes - white or black ones (optional)
  • 3/4 cup grated coconut
  • 1/2 lemon sized tamarind
  • 3-4 dried red chillies
  • 1/4 teaspoon of mustard seeds
  • 2 tablespoons of jaggery
  • 1 teaspoon of oil
  • Salt to taste

For seasoning:

  • 1 tablespoon of oil
  • 1 leaflet of curry leaves
  • 1/4 teaspoon of mustard seeds

Serves: 2-3

Preparation Time: 20 minutes

Preparation Method:

  1. Peel and slice the pineapple. Cube 2-3 slices of pineapple and keep it aside. Chop them into bite sized pieces. 
  2. Peel and cube the mango. Chop them into bite sized pieces and keep it aside. 
  3. If you'e using grapes, then wash them well and halve them. You can also choose to add them whole to this dish.
  4. Heat a tempering pan. Roughly break dried red chillies into pieces. Fry them for 2 minutes using few drops of oil. Remove it off heat and let it cool.
  5. Grind grated coconut, tamarind, salt, jaggery, mustard seeds and dried red chillies into a coarse paste using just as much water as you need.
  6. Transfer this ground masala into a mixing bowl.
  7. Add in about 1/4 cup of water if the masala is too thick. Consistency of this dish (sasam) is in between semi-thick to thick.
  8. Check and adjust salt, jaggery. Add jaggery according to your palate. Depending on how sweet you would like your sasam to be.
  9. Then add in cubed pineapple, mango, grapes to the gravy and mix well.
  10. Seasoning: Heat oil in a tempering pan, add in mustard seeds. When they start popping, add in curry leaves and let them sizzle for few seconds. Remove off heat and pour this seasoning to the gravy in the bowl and mix well.
  11. Serve it as a side dish for lunch, dinner.

Serving suggestion:

Serve with rice as a side dish for lunch, dinner.

Side Note: As the coconut gravy of this dish isn’t cooked, finish it off within 4-6 hours of preparation. Otherwise they tend to get spoilt as there's no cooking involved. You can choose to refrigerate any leftovers, but this dish taste best while it's freshly made or just chilled. Doesn't taste too good on thawing.

Liked this mango dish? Then you'll definitely like these 2 Konkani cuisine favourites:

Sweet, Sour, Spicy Mango Curry (Ambe Upakari)‚Äč

Ripe mangoes in a sweet, spicy side dish (Ambe Gojju)

Ripe Mango Side Dish (Ambe Sukke)

Find more Konkani cuisine side dishes here

Tags: Pineapple, mango, sasam, Konkani cuisine, Konkani dish, Udupi cuisine, Mangalore food.