Children and adults alike wait eagerly for the hot summer months in India as this is the season for mangoes! There are so many different types of mangoes available and people have their own special preferences for one variety or another.
Quite apart from the ripe mangoes, we make use of raw/green mangoes too in a wide variety of dishes. These range from cooling drinks, different kinds of chutneys and pickles, and tarty jams and relishes.
Besides being so tasty, raw mangoes help in the hot summer by preventing dehydration, and have numerous health benefits.
Elsewhere in this blog you will find recipes for dishes made with raw mango such as:-
Today's recipe is from Maharashtrian cuisine. It is a sweet, hot and tangy relish called Methamba which gets its name from two ingredients Methi (Fenugreek Seeds) and Amba ( Mango).
The Methi gives a nice flavour to the dish and you can adjust the quantity based on your individual preference. Once you make the Methamba in a larger quantity, allow it to cool. Store this in air tight containers in the refrigerator and use as required.
We are big fans of Methamba and we simply love it!
- Raw Mango, 1 or Chopped Raw Mango, about 1 heaped cup
- Fenugreek (Methi) Seeds, 3/4 tsp
- Jaggery, grated, 1/2 cup or to taste
- Mustard Seeds, 1/2 tsp
- Asafoetida, (Hing) 1/8 tsp
- Turmeric Powder, 1/4 tsp
- Chilli Powder, 1 tsp
- Salt, to taste
- Oil, 1 to 1 and 1/2 tbsp
Wash the raw mango, dab it dry, peel, cube and keep aside discarding the seed
Heat oil in a pan and on medium heat add the mustard seeds, when they splutter add the fenugreek seeds and sauté till they become golden brown
To this add the asafoetida and turmeric powder and sauté for a few seconds
Now add the cubed mango pieces, salt, and chilli powder, mix well and fry for 1-2 minutes
Add 1/2 cup of water and cover and cook on medium heat till the mangoes get done
Add the grated jaggery, mix well and cook on low flame for about 5 minutes till the jaggery melts fully and blends well with the mango pieces
Switch off the gas and transfer the Methamba to serving bowl and serve as a relish
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