Ambya Sasam (Ripe Mango curry)

Just before monsoon, my village produces kilos and kilos of mangoes. There are so many varities during this season. We make pickles and juices and saath (candy) using Mangoes. But mangoes are hardly a part of the meal. They are almost always served as desert. This recipe however is unique. It brings this beautiful tasting fruit into the meal. Here is a recipe which will leave you licking your fingers and asking for more. This is my sister in law's recipe.

2 to 3 small ripe mangoes peeled (you have these special mangoes which we get in our village in Karwar called 'Gotto' which is just apt for this dish)
1 small pineapple cut into bite size pieces.
1/2 cup coconut grated
2 dried red chillies
2 tsp mustard
jaggery (godda) to taste
2 green chillies, chopped fine
salt to taste
curry leaves
oil (for tadka)

Add salt and gur to taste, add green chillies and mix all together.
Grind coconut and red chillies to a coarse paste, then add 1 tsp mustard and grind to a fine paste. Add this masala to the mango and pinapple mixture and fold, till everything is mixed well.
Add enough water to bring the gravy to desired thickness - its preferred that you allow it to stay thick, making it watery will spoil the dish. Make tadka of curry leaves and mustard and add to the sasam.

This is a sweet and sour dish with a tinge of hotness.