METHAMBA

 It's the beginning of summer and the market is flooded with raw mangoes. Maharashtrians generally start eating mangoes in both types, raw and ripe from the new year that is "GUDI PADWA".  Many of you must have started preparing various side dishes such as " Kairichi Dal" , " Kairiche Panha" " Methamba" with raw mango. Today, I am going to share the traditional authentic recipe of how to make METHAMBA - A typical Maharashtrian recipe which can be found in most of the Marathi households.  METHAMBA is made in most homes in the beginning of summer. It's very popular summer dish in Maharashtra. It is served as a pickle, salad or side dish to your meal. Generally, tangy and sour green mangoes/ kairi is used to make methamba. An easy and simple summer special recipe which goes well with anything. Methamba is a sweet, sour and spicy relish. Additon of methi seeds will give a distinct flavour and taste to methamba. It is less oily as compared to regular traditional pickles. The best part of this recipe is the use of jaggery and I can't tell you how many spoons I have licked while preparing this pickle. I had no patience. The pickle stays good in refrigerator for about couple of months. The consistency of the pickle varies across homes, some live it runny with extra jaggery while others prefer it thick. It totally depends on your liking. An easy and simple summer special recipe which goes well with anything. A piping hot chapati with ghee and methamba can make a yummy lunch. To start a day, you can also relish it by spreading on your toast.

INGREDIENTS :

4 Cups sour, raw Mango

2-1/2 Cup Jaggery ( see notes )

2 teaspoon Fenugreek /Methi Seeds

1 teaspoon Mustard Seeds

1/4 teaspoon Asafoetida

2 tablespoon Red Chili Powder ( adjust as per your liking )

1/2 teaspoon Turmeric Powder

Salt to taste

1 tablespoon Oil

METHOD :

STEP 1 - Peel and cut the mango into small pieces.

STEP 2 - Heat oil in a wide pan on medium heat.

STEP 3 -  Add methi seeds and let them roast until fragrant. ( Approx. 15-20 seconds ) Cook until they starts to change the colour. But don't overcook them.

STEP 4 - Then add mustard seeds and asafoetida. Let mustard seeds crackle.

STEP 5 - Add turmeric powder and immediately add diced raw mango. Give it a nice mix.

STEP 6 - Saute well, reduce the flame, cover and allow the mango to cook and turn soft. Approx 2-3 minutes.

STEP 7 - Add chilli powder and salt. Mix it , cover and cook again until all the spices have mixed well. 

STEP 8 - When the mangoes would have softened a bit, it's time to add jaggery.

STEP 9 - Add grated jaggery , give it a nice stir and let it cook for 4-5 minutes. I have jaggery powder,so I have used that. ( The combination of mango, jaggery and salt will release some moisture. Continue cooking on medium flame for 3-4 minutes.) ( see notes ). After adding jaggery, keep stirring lightly so that it doesn't burn and stick to the bottom.

STEP 9 - Add 1/4 cup water and mix well. Let it boil and simmer for about 5 more minutes or until the mango becomes soft. ( see notes )

STEP 10 - Cook till the mango pieces change the colour and are soft. You can see the mango pieces starts losing their shape.

STEP 11 -  Check the seasonings and add if needed.

STEP 12 -  After achieving your liking consistency, switch off the flame and methamba is ready to serve.

Serve sweet, savoury and tangy methamba with chapati, dhapate , thalipeeth or varan- bhaat and enjoy.

If you want to store it then allow it to cool completely before transferring to a clean and dry glass jar.

NOTES - * Methamba should be of dropping consistency. So add water accordingly.

* Do not add to much water. Add water depending on how thick or thin methamba you want.

* You can reduce the quantity of Methi Seeds according to your liking.

* After cooling, it will thickens, so do not overcook after adding jaggery.

* You can adjust the proportion of jaggery and chilli powder according to your liking.

* Do not let the mangoes burn from the bottom. If you feel so, sprinkle 1 teaspoon of water.

* Methamba will remain good at room temperature for 3-4 days. But if you want to store for longer, refrigerate it in a clean glass jar. It will stay for upto couple of months.