Pineapple Sasime is a Mangalorean favourite made with fresh fruit and a coconut chutney flavoured with mustard seeds. Known as Sasive, Saasmi or Sasam in different homes, it has always been Sasime in ours. The mustard gives the chutney its distinctive flavour, while an optional tempering adds another layer of flavour.
This dish was a regular part of lunches and dinners for guests at my mum’s place. The bowl would always be wiped clean, but I wasn’t a fan until I was around 28. Mum made it with Alphonso mangoes, and that was when I realised what I had been missing! Now, I love it with a bowl of hot rice.
For this version, I have used pineapple. An equal mix of ripe mangoes, black grapes and pineapple works beautifully too, or use just one of these fruits.
Pineapple Sasime
Ingredients
Fruit
- 1½ cups Chopped pineapple or ripe mangoes and/or black grapes
To grind
- ¾ cup Grated coconut
- 1 tsp Mustard seeds
- 2–3 Byadagi chillies
- Tamarind marble-sized if the fruit is sour, otherwise lime-sized
- Jaggery optional, only if the fruit is not sweet enough
- Salt to taste
- Filtered water as needed for grinding
Optional tempering
- 1 tbsp Coconut oil
- ½ tsp Mustard seeds
- 1 Byadagi chilli
- 1 sprig Curry leaves
Instructions
Method
- Chop the pineapple or other fruit of choice.
- Grind the coconut, mustard seeds, Byadagi chillies, tamarind, optional jaggery and salt with filtered water to make a paste. This paste is not cooked. Adjust the tamarind and jaggery to suit the tartness and sweetness of the fruit.
- Mix the ground paste into the chopped fruit.
- If using the tempering, heat the coconut oil in a small pan. Add the mustard seeds, Byadagi chilli and curry leaves to make the tempering, then finish the sasime with it.
Notes
For another coconut-and-mustard recipe from home, try Boldhu Kajipu / Saasime.
