Cashew apple Sorpotel is a tangy-spicy Goan delicacy rooted in Portuguese culinary influence. Sorpotel, traditionally a rich pork stew, was adapted in Goa using the pulp of ripe cashew apples, creating a unique vegetarian twist. The dish combines finely chopped cashew apple with onions, garlic, ginger, green chilies, vinegar, and a medley of roasted spices, simmered until the flavors meld into a luscious, sweet-sour curry. Its taste is a vibrant balance of tartness from the fruit, warmth from spices, and a faint caramelized sweetness. Cashew apples are rich in vitamin C, antioxidants, and minerals, aiding immunity and digestion, while being naturally low in fat. This preparation, lighter than meat-based sorpotel, offers a refreshing, nutrient-packed alternative. Popular across Goan homes during festivals, weddings, and harvest celebrations, cashew apple Sorpotel reflects the state’s creative fusion of local produce with colonial heritage. Served hot with sannas or steamed rice, it remains a cherished symbol of Goa’s inventive food culture.

Ingredients
400 gms cashew apple, cubed
1 tsp whole peppercorns
1 tsp cumin (sabut jeera, jeeragam)
5 – 1” pieces cinnamon (dalchini, lavangathu pattai)
1 tsp cloves (laung, kirambu)
1 tsp turmeric powder (haldi, manjal podi).
1” piece of ginger
A small ball of tamarind
10 dried Kashmiri red chillies
3 onions, chopped
2 tomatoes, chopped
90 ml Goan coconut toddy vinegar (substitute with ACV, lime juice or balsamic vinegar in 1:1 ratio)
Unrefined salt to taste
Method
Apply salt on the cashew apple cubes and rest for 15 minutes
Drain the water by squeezing the fruit
Grind all the spices mentioned above with 50 ml coconut vinegar and some water to achieve a paste
Set aside
Saute the chopped onions
Add the chopped tomatoes and the cashew fruit
Stir the mixture
Then add the masala
Continue to stir until all the ingredients are well combined
Add a little water to have gravy and allow the cashews to cook
Adjust taste by adding vinegar
Cook for 15 minutes
Remove from flame
Serve hot with steamed red/brown/millet rice or Goan poee (leavened Goan bread)
Enjoy!