Methamba – a sweet and tangy relish from the Maharashtrian cuisine.
It’s mango season and we can see mangoes, ripe and raw everywhere. Amongst the various raw mango dishes (ambe dal, raw mango chutney, sweet pickle, manglorean mango pickle, instant mango pickle, raw mango sharbat), one quick-cooking dish using raw mangoes is methamba. Methamba is a sweet and spicy relish made with raw mangoes and spices. Methamba can be served with chapatis, parathas, dal-rice or as a spread on toast. It can be stored in the refrigerator for 3 to 4 weeks.
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About Methamba
Methamba which is also known as Kairas is a sweet and tangy Maharashtrian style mango relish. It is a must-make dish in summers when raw mangoes are available in plenty. This makes for a great side dish with meals and is very easy to prepare. Methamba is seasoned with mustard seeds, methi seeds and is cooked with jaggery and red chilli powder. So, it is packed with sweet, bitter, spicy and tangy flavours. Methamba remains good for 3 to 4 weeks on refrigeration.
List of ingredients to make Methamba
Raw mangoes
Spices : mustard seeds, fenugreek seeds, asafoetida, red chillies, turmeric powder, red chilly powder
Salt, jaggery and oil
Step-wise recipe with pictures
Wash the mangoes
Peel and chop the mangoes into medium sized pieces.
Heat oil in a pan. Add mustard seeds, fenugreek seeds, hing and broken red chillies. Saute for few seconds.
Add the chopped mangoes and saute.
Add salt, turmeric powder and red chilly powder and saute.
Cover and cook for 8 to 10 minutes or till mangoes become soft.
Add the jaggery powder and cook uncovered until the jaggery melts.
Turn off the heat and allow it to cool completely. Transfer into a glass jar. Store in the refrigerator for 3 to 4 weeks.
Recipe Card
Methamba
Ingredients
- 2 raw mangoes, peeled and roughly chopped
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds (methi)
- ½ tsp asafoetida  (hing)
- 3 dry red chillies, broken into small pieces
- ½ tsp turmeric powder
- 1 tsp red chilly powder
- ¾ cup jaggery powder
- salt to taste
Instructions
- Wash and peel the mangoes.
- Chop them into medium sized pieces.
- Heat oil in a pan.
- Add mustard seeds, fenugreek seeds, hing and broken red chillies.
- Saute for few seconds.
- Add chopped mangoes.
- Saute for few seconds.
- Add salt, turmeric powder and red chilly powder and saute.
- Cover and cook for 8 to 10 minutes or till mangoes become soft.
- Add the jaggery powder and cook uncovered until the jaggery melts.
- Turn off the heat and allow it to cool completely.
- Transfer into a glass/cermaic jar.
- Store in the refrigerator for 3 to 4 weeks.
Recipe Video
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