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
- Sour Raw Mango Pieces – 1 Cup
- Grated Jaggery – 1/3 Cup
- Sugar – 1 tbsp (optional; omit if the mangoes are not very sour)
- Methi or Fenugreek – 1 tsp
- Mustard Seeds – 1/2 tsp
- Chilli Powder – 1 tsp
- Turmeric – 1/4 tsp
- Asafoetida – A Pinch
- Oil – 1 tbsp
- Salt to Taste
- Heat the oil in a pan.
- Add mustard seeds and wait till they splutter.
- Add the methi dana and stir-fry till they start to change colour and you can smell the aroma of methi.
- Add the raw mango pieces and stir-fry for 2-3 minutes.
- Add chilli powder, asafoetida, and turmeric.
- Mix well.
- Over medium heat, cook covered till the mango pieces soften a bit. Stir occasionally.
- Add the 1/2 cup water.
- Mix well.
- Cook till the mango pieces turn translucent and are soft.
- Add grated jaggery, salt, and sugar.
- Cook till the jaggery melts.
- Serve as an accompaniment to rotis.
- To store, refrigerate the Methamba.
Do visit Nitali’s blog for more wonderful recipes; The Family Recipes Project section is an absolute treasure.