Ansa Ghota Shaak (Pineapple and Mango Curry)

Ansa Ghota Shaak is an authentic Goan dish from Saraswat cuisine. This is generally prepared during Mango (Ghota – pulpy small mangos) and Pineapple (Anas) season. This is a rich combination of pineapple, mango, coconut, chilies, jaggery and a unique tempering of vaddio (a specialty of Goa)

Ansa Ghota Shaak  (Pineapple and Mango Curry)

Ansa Ghota Shaak (Pineapple and Mango Curry)

Recipe by Ushakal GroupCourse: Main Course, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • Ripe Pineapple (peeled and cut into thin triangles) – 1 medium

  • Mangoes, preferably Totapuri – 5 to 6

  • Scrapped coconut – 1 cup

  • Jaggery (grated) – 1/4 cup

  • Byadagi mirchi – 2

  • Mustard seeds – 1/4 tsp

  • Turmeric powder – 1/4 tsp

  • Hing – 1/4 tsp

  • Coconut Oil – 3 tbsp

  • Vaddio – 6 to 8

  • Salt to taste


  • Wash the mangoes and soften them by pressing on all sides. Remove the peels and transfer them in a bowl.
  • Heat 1 1/2 tbsp oil in a pan.
  • Add hing and turmeric powder.
  • Add pineapple, toss well.
  • Add mangoes seeds and juice.
  • Add salt and water.
  • When pineapple is cooked, add jaggery and stir well.
  • Dry roast the red chilies for 5 to 10 seconds.
  • Grind coconut and red chilies, by adding sufficient water to a fine paste.
  • Add ground paste, little bit of salt, water if necessary and stir well.
  • Simmer for 2 – 3 min.
  • Heat remaining oil in a tempering pan, add mustard seeds and vaddio. When vaddio get fried, pour the tempering over curry and simmer for a min.
  • Serve hot with steamed rice and dal.


  • If you don’t have vaddio, skip the last step and use mustard seeds before adding hing and turmeric powder.

Leave a Reply