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