Friday, 3 June 2016

METHAMBA / SWEET AND SOUR RAW MANGO RELISH


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.

2.       Saute for a few seconds till the methi changes colour and turns a light pink.


3.       Then add in the raw mango.


4.       Saute it for a minute.



5.       Add into it ½ cup water, cover and simmer.


6.       Give it 1 – 2 steams till the mango is cooked.

7.       If the mango starts sticking at the bottom add in a few tbsp. more water.



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.

11.   Ideally you will need raw mango and jaggery in the ratio of 2 : 1.


12.   When the jaggery melts in completely, add in salt and chilli pdr.

13.   Mix again, switch off the flame and allow to cool.


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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