Methamba is a typically Maharashtrian, quick to make sweet and sour raw mango relish. As the name suggests a tempering of methi seeds / fenugreek seeds along with heeng / asafoetida gives the methamba a distinctive taste, and the sweetness of jaggery completely lifts the flavour. Every May, during the mango season Methamba is a must make.
METHAMBA
/ SWEET AND SOUR RAW MANGO RELISH
INGREDIENTS
Kairi / raw mango peeled and cut in small pieces
|
3 cups
|
Gul / Jaggery
|
1 ½ - 2 cups
|
Oil
|
1 tbsp
|
Rai / mustard seeds
|
½ tsp
|
Heeng / asafoetida
|
½ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Methi dana / fenugreek seeds
|
½ tsp
|
Salt
|
T.T.
|
Red chilli pdr
|
1 tsp
|
METHOD:
1.
Heat oil, add in rai, heeng,
haldi and methi dana.
6.
Give it 1 – 2 steams till the
mango is cooked.
8.
When the mango is cooked, add
in the jaggery.
9.
The quantity of the jaggery
depends on the sourness of the raw mango.
10.
More sour the raw mango greater
the quantity of jaggery you will need and vice versa. So check the taste before
you add more.
12.
When the jaggery melts in completely,
add in salt and chilli pdr.
14.
Leave it a little runny and
syrupy. As it cools it will thicken.
15.
Serve it as a side along with a
meal. It also tastes great as a sweet tangy jam with bread.
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