1 cup ripe, fresh mango, cubed
1 cup pineapple chunks (canned: drain, save juice to grind spice mix)
1 cup mango pulp (available in large cans in Indian grocery stores)
1/2 cup soyi/coconut gratings
3 suki mirsaang/red chillies
1/4 tsp. tamarind paste
1/2 tsp. salt
1/2 cup (or less) sugar
1 tsp. mustard seeds (use small black ones if possible
Mix salt, sugar, mango cubes, pineapple chunks, mango pulp in a large bowl. Stir well, keep aside covered.
Grind in a mini-blender: coconut gratings, tamarind paste, mustard seeds, red chillies and pineapple juice.
Add this ground spice mix to the bowl of fruit and stir till well mixed. Refrigerate. Serve cold.
Note: Pineapple chunks come in heavy or light syrup. Adjust the amount of sugar accordingly. Optionally, you may add half a cup of green or red seedless grapes. This is a very traditional Konkani dish.
Posted By: chef.