Ansa Phansachi Bhaji | Pineapple Jackfruit & Mango Curry

May 8, 2023

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Ansa Phansachi Bhaji – is a sweet and spicy dish made with ripe pineapple, ripe jackfruit and ripe mangoes.

Ansa Phansachi Bhaji literally translates to pineapple and jackfruit curry. However the curry also has ripe mangoes in it. It is a popular summer preparation from Maharashtra’s Konkan region. It is made on auspicious occasions during the summer when mangoes and jackfruits are abundantly available. In the Konkan belt of Maharshtra and in southern India, its very common to make savoury dishes using mangoes and jackfruit. Some of the traditional recipes with mango, jackfruit and pineapple are Mangalorean Ripe Mango Curry, Kairichi Udad Methi, Ambe Upkari, Mango Rasam, Pineapple Menaskai, Brine raw Jackfruit sabzi, brined jackfruit rind chutney, raw jackfruit chana sabzi and so on.

Mangoes, jackfruits and pineapple in a curry may seem like an odd combination to many, but for those who have grown up eating this and for people who love fruits in savoury preparation, this curry with steamed rice is an absolute bliss.

Ansa Phansachi Bhaji is made using small, ripe, wild mangoes, ripe jackfruit and ripe pineapple. Raival mango works best for this dish. However, if small mangoes are not available, you can use any variety of chopped mangoes for this curry.

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List of ingredients to make Ansa Phansachi Bhaji

Fruits : Ripe mangoes, Ripe jackfruit and ripe pineapple
Spices and herbs : Kashmiri dry red chillies, black peppercorns ,turmeric powder, mustard seeds, asafoetida and curry leaves
Other ingredients : salt, jaggery, oil and tamarind pulp

Step-wise recipe with pictures

Firstly wash and peel the mangoes.

Collect the mango peels in a bowl. Add half a cup of water to it. Squeeze the peels. Discard the peels and keep the liquid aside.

Next chop ripe jackfruit, we will need 1 cup of chopped jackfruits.

Next chop the pineapple. We will need 1 cup of chopped pineapple. Keep chopped fruits aside.

To make the masala paste, blend fresh coconut, roasted Kashmiri chillies, black peppercorns and turmeric powder with some water to a fine paste.

Heat 1 tbsp oil in a pan. Add mustard seeds, asafoetida, curry leaves ands aute for few seconds.

Add chopped pineapple and saute for few seconds.

Add chopped jackfruit and saute.

Add ¼ cup of water and cook covered till the fruits become soft. Once the fruits are cooked, add peeled mangoes.

Add masala paste, the liquid in which mango peels were squeezed. Rinse the mixer jar and add that water too. Add jaggery, salt and tamarind pulp. Mix well.

Cover and cook for 5 minutes. The gravy should be thick.

For the tempering, heat 1 tsp oil in a small pan. Add mustard seeds, dry red chilly and a pinch of asafoetida.

Pour this tempering into the curry.

Serve Ansa Phansachi bhaji with steamed rice.

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