Methamba (raw mango relish)

"Methamba" is a popular Raw mango relish prepared during summers. As the name describes it is prepared from methi (fenugreek seeds) and amba (kairi / raw mango). "Methamba" goes very well as an accompaniment with chapathi or paratha. This is a very simple and easy recipe will surely lift up your sprits on a hot summer day. The sour, sweet, bitter flavoured relish definitely is a treat for your taste buds.

  1. 1 cup pieces of raw mango
  2. ¼ cup jaggery (This will depend upon the sourness of the mango.)
  3. 1 tsp chilli powder
  4. ¼ cup water
  5. salt to taste
  6. 2 tsp oil
  7. ¼ tsp mustard seeds
  8. ¼ tsp asafoetida powder
  9. ½ tsp fenugreek seeds
  1. Heat the oil in a heavy-bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.
  2. Add asafoetida powder,fenugreek seeds and wait until they give out their aroma.
  3. Add mango pieces. Stir them well, so that they get coated with the seasoning.
  4. Add chilli powder and stir again.
  5. Add water and cover the pan partly. Let the mango pieces cook in the steam.
  6. Now add the jaggery & salt
  7. Let it simmer for about 8 minutes. The preparation needs to become semi-solid. Once it reaches that consistency, take it off the heat.
  8. Let it cool uncovered. Then take it out into a serving bowl.
  9. If stored well-covered in the refrigerator, it should stay fresh for at least a week.

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