Ghonta Sansav

Small ripe sucking mangoes are known as ghonta in Goa (Konkani language). 'Ghonta Sansav' is a mustard based mango preparation ('sansav' comes from the word sansva which means mustard seeds in Goa) . This recipe is from my neighbors back in Goa (The Sanvordekars) given to them to my mom, they prepare sansav differently. They make use of red chilies for their sansav and its a semi-dry version here. Normally in Goa I have seen alot of people make sansav with green chilies in the masla that is grounded and is curry based. Mom could not recollect if the mustard seeds were to be dry roasted or added directly to the masala to be ground (as she prepared this dish years back). I called up our close friend Rupali Udeykar (in Nashville, Tennessee), she wasn't sure so she happened to call up her mom ( in Ponda, Goa). And I confirmed the same with her. Thanks to the Sanvordekars , Rupali and her mom for all the guidance that made this ghonta sansav a successful recipe. And I'm glad that I could execute the same with all their guidance. I could not find ghonta here in the US, so I have used the smallest sized ripe mangoes that were available here :)
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    25 minutes
  • Servings
    6 Pc.


For the Masala:-
  • 1 tbsp Mustard seeds
  • 4 Dry Kashmiri chilies
  • 1/2 cup Grated Coconut
  • 6 Black Pepper Cons
  • 6 Meethi grains
  • 1 Green chili (roughly chopped)
  • 1/2 tsp turmeric powder
Other Ingredients:-
  • 2 tbsp Oil
  • Pinch Hing (Asafoetida)
  • 1/2 tsp Mustard seeds
  • 6 Fresh Curry leaves (I did not add them)
  • 6-8 Small Ripe mangoes
  • 1 small marble sized tamarind (soak in 1/4 cup warm water)
  • 1 tbsp Jaggery (cane or Goan palm )
  • Salt (as required)


  • 1 Keep all ingredients ready.
  • 2 In a pan, dry roast 1 tbsp mustard seeds(mentioned under masala ). Remove and keep them aside.
  • 3 Dry roast the red chilies, keep them aside.
  • 4 In a mixie, grind coconut, Black Pepper Cons, Meethi grains, Green chili, turmeric powder using about 1 cup water till a thick smooth paste is formed. Now, add the roasted mustard seeds once the masala has been ground into a nice fine paste (tip given by Rupali's mom).
  • 5 Grind the masala again with the mustard seeds that you have added in the above step 4. Keep this masala aside.
  • 6 In a vessel, add oil, add 1/2 tsp mustard seeds, hing. Allow mustard seeds to splutter. Now add the curry leaves (if using).
  • 7 Add the masala , bring it to a boil.
  • 8 Add the jaggery and the tamarind water (with strained pulp).
  • 9 Add the small mangoes (I have put slits all over the mangoes, you don't have to do this with the ghontas).
  • 10 Cover vessel and let cook. I cooked these small mangoes for about 25 minutes on low medium flame(If using ghontas 15-20 minutes is sufficient).
  • 11 Cook till the masala gets thickened and coats the mangoes well. (This recipe does not give a curry, its semi-dry , you can add more water if you wish to make it a gravy based preparation) .
  • 12 Enjoy!

Recipe Notes

This recipe does not give a curry, its semi-dry  , you can add more water if you wish to make it a gravy based preparation

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