In Goa, seasonal fruits are transformed into simple, flavourful dishes that celebrate their natural character. One such fruit is the ambade or hog plums, loved for their lively sour taste and are also known for their nutritional value. They are a good source of vitamin C and antioxidants that help support the immune system. Moreover, the fruit offers dietary fibre for healthy digestion, along with small amounts of essential minerals that contribute to overall wellbeing.
In Konkani "ambade" refers to "hog plum" and "sansav or sasam" is "mustard seeds". This is a mildly spiced coconut-based curry made with ambade, tempered with mustard seeds, curry leaves and other spices. When we visited Goa in 2025, John’s brother’s wife, Angela, was kind enough to harvest some hog plums from their family tree and prepare ambadyache sansav for me to share with my followers. It was a thoughtful gesture that reflected her warmth and generosity. Credit for this wonderful recipe goes entirely to Angela. Unlike any other preparation for this particular dish, she includes a secret spice that elevates the taste. Savoured with steamed rice, her version was absolutely amazing, creating a harmony of sour, spicy with slight sweet notes. A perfect example of how the freshest ingredients from one’s own backyard can be turned into something truly memorable and deeply satisfying.
In Konkani "ambade" refers to "hog plum" and "sansav or sasam" is "mustard seeds". This is a mildly spiced coconut-based curry made with ambade, tempered with mustard seeds, curry leaves and other spices. When we visited Goa in 2025, John’s brother’s wife, Angela, was kind enough to harvest some hog plums from their family tree and prepare ambadyache sansav for me to share with my followers. It was a thoughtful gesture that reflected her warmth and generosity. Credit for this wonderful recipe goes entirely to Angela. Unlike any other preparation for this particular dish, she includes a secret spice that elevates the taste. Savoured with steamed rice, her version was absolutely amazing, creating a harmony of sour, spicy with slight sweet notes. A perfect example of how the freshest ingredients from one’s own backyard can be turned into something truly memorable and deeply satisfying.
  |   |
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Goan Ambadyache Sansav (Hog Plum Curry)
(Serves 6)
Spice Paste
Ingredients:
1 cup grated coconut
5 dried red Kashmiri chillies
1 teaspoon whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Blend the above ingredients with a dash of water to a coarse paste. Set aside.
Gravy
Ingredients:
9 ambade (hog plums)
1/4 cup jaggery
1/4 teaspoon mustard seeds
a tiny pinch of methi seeds
1/4 teaspoon onion seeds
3 sprigs of curry leaves
1/8 teaspoon asafoetida (hing)
2 tablespoons oil
salt
Method:
Wash, peel the hog plums, season with salt and jaggery. Set aside to marinate for an hour or two.
Heat oil in a pan, add mustard seeds, methi seeds, onion seeds, hing and curry leaves. Once the seeds start to splutter and curry leaves are crisp, stir in the hog plums with a dash of water after rinsing the blender jar.
Cook until the hog plums are done and the mixture is thick. Check for seasoning, add salt and jaggery (to balance sourness) if needed.
Serve hot.
To read click here: Copyright & Privacy Policy
Goan Ambadyache Sansav (Hog Plum Curry)
(Serves 6)
Spice Paste
Ingredients:
1 cup grated coconut
5 dried red Kashmiri chillies
1 teaspoon whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Blend the above ingredients with a dash of water to a coarse paste. Set aside.
Gravy
Ingredients:
9 ambade (hog plums)
1/4 cup jaggery
1/4 teaspoon mustard seeds
a tiny pinch of methi seeds
1/4 teaspoon onion seeds
3 sprigs of curry leaves
1/8 teaspoon asafoetida (hing)
2 tablespoons oil
salt
Method:
Wash, peel the hog plums, season with salt and jaggery. Set aside to marinate for an hour or two.
Heat oil in a pan, add mustard seeds, methi seeds, onion seeds, hing and curry leaves. Once the seeds start to splutter and curry leaves are crisp, stir in the hog plums with a dash of water after rinsing the blender jar.
Cook until the hog plums are done and the mixture is thick. Check for seasoning, add salt and jaggery (to balance sourness) if needed.
Serve hot.
