- Submitted by Trupti
(Maharashtrian raw mango relish)
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Maharashtrians generally start eating mangoes in both types, raw and ripe from the first day of new year Gudi Padwa. Methamba is an age-old Maharashtrian Pickle / Thecha / Chutney dish. It is a replacement to the regular pickle. Also regular pickle are just made and kept for soaking/absorbing the masalas. This dish is too common in coastal ports compared to other parts of Maharashtra as king of fruit Mango is available in abundance especially in the Konkan region. It is a quick sweet sour spicy side dish. Methi plus Amba is Methamba.
Recipe For Methamba
Preparation time: 5 minutes
Cooking time: 15 minutes
- Raw Mango - 1
- Jaggery - 1/2 cup
- Red chili powder - 1-1.5 tsp
- Mustard seeds - 1/2 tsp
- Fenugreek (Methi) seeds - 1/2 tsp
- Asafoetida (Hing) - 1/4 tsp
- Turmeric powder (haldi) - 1/4 tsp
- Oil - 2 - 3 tsp
- Salt - to taste
- Water - 1/4 cup
- Wash, peel and cube the raw mango into rough pieces of 2-3 cms.
- In an iron kadai heat oil, temper with mustard seeds, fenugreek seeds, asafoetida, turmeric powder and red chili powder. Just be careful that the red chili powder should not burn as it might carry the burnt aroma to the final Methamba. Do in low flame.
- Add mango cubes and water. Don’t add too much water as raw mango cooks easily with hardly any water.
- Cover with lid and allow mango to cook slightly.
- Remove the lid, add jaggery and salt and stir properly.
- Now allow jaggery to cook till string consistency happens.
- Allow it cool completely. Enjoy.
- Serve this with ghavan, dal rice, tup bhat as a simple side dish.
- Kairi (raw Mango) should not be soft.
- Preferably it should be sour.
- Use sugarcane jaggery for the sweetness.
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