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Home » Chutney, Pachadi » Methamba: Sweet, Spicy, Tangy Mango Fenugreek Chutney from Maharashtra

Methamba: Sweet, Spicy, Tangy Mango Fenugreek Chutney from Maharashtra

Mango madness is on in full force in my home. I wait all year long for summer just to enjoy mangoes of all shapes and sizes; ripe and unripe for about 3 months. 🙂 Truth be told, I had quite forgotten about Methamba till I saw Nitali post it on her blog nitaliblogs. The moment I saw  I knew I had to make it.

Methamba is a tangy, spicy, sweet chutney with just a hint of bitterness made with raw mangoes. A well-made Methamba can be quite a palate tickler with a medley of tastes doing a tap dance in your mouth.

How to Make Methamba


Makes: 1 Cup

Time: 20 Minutes

Ingredients

  1. Sour Raw Mango Pieces – 1 Cup
  2. Grated Jaggery – 1/3 Cup
  3. Sugar – 1 tbsp (optional; omit if the mangoes are not very sour)
  4. Methi or Fenugreek – 1 tsp
  5. Mustard Seeds – 1/2 tsp
  6. Chilli Powder – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Asafoetida – A Pinch
  9. Oil – 1 tbsp
  10. Salt to Taste
Methamba - Raw Mango and Fenugreek Relish or ChutneyPin

Methamba – Raw Mango and Fenugreek Chutney

Method

  1. Heat the oil in a pan.
  2. Add mustard seeds and wait till they splutter.
  3. Add the methi dana and stir-fry till they start to change colour and you can smell the aroma of methi.
  4. Add the raw mango pieces and stir-fry for 2-3 minutes.
  5. Add chilli powder, asafoetida, and turmeric.
  6. Mix well.
  7. Over medium heat, cook covered till the mango pieces soften a bit. Stir occasionally.
  8. Add the 1/2 cup water.
  9. Mix well.
  10. Cook till the mango pieces turn translucent and are soft.
  11. Add grated jaggery, salt, and sugar.
  12. Cook till the jaggery melts.
  13. Serve as an accompaniment to rotis.
  14. To store, refrigerate the Methamba.
Methamba - A Recipe from MaharashtraPin

Methamba

Do visit Nitali’s blog for more wonderful recipes; The Family Recipes Project section is an absolute treasure.

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