Wednesday, 13 April 2016

Methamba recipe

A Maharashtrian quintessential recipe ,tangy yet with a difference .this is my second recipe of the summer season

METHAMBA is supposed to be a combo of sweet/sour/spicy.

methamba is derived from words methi {fenugreek seeds} and amba { mango}
A yummy relish to be paired with some rice and dal and you will have a delicious meal

Methamba,  uses very few ingredients and takes no time to cook. You can even make some in advance and store it in the refrigerator for up to a week
 Note you will have to adjust the amount of jaggery and red chilli powder as per sourness of mangoes.


1 raw/green mango
1/4 tsp methi (fenugreek seeds)
1/4 cup jaggery (approximately...this will depend entirely on how sour the mango is)
1/2 tsp red chilli powder
1/4 tsp mustard seeds
1 tbsp oil
hing (asafoetida)
salt to taste


1.Peel the mango and cut into small cubes. Heat the oil in a heavy-bottomed pan. Once the oil is hot, add mustard seeds and let them splutter.

2. Add asafoetida powder. Add ground 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.Add a little bit of salt and let the mango cook. Normally you would not need to add water, but if the mixture starts drying out, only then add a few teaspoons of water to prevent it from burning. Don't add too much because once you add the jaggery it will let out some moisture.

4 Once the mango is completely cooked, and feels mushy, add the jaggery and red chilli powder and cook till everything is cooked together. Check for taste and adjust the salt/chilli powder and jaggery.

5.It keeps fresh outside the fridge for about three days. If stored well-covered in the refrigerator, it should stay fresh for at least a week.

1) Keep the thickness of sauce according to your choice.

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