Methamba is a very easy and enjoyable sweet, sour and chatpata raw mango pickle!
Ingredients
- Raw green mango (kairi): 1 cup
- Jaggery: 1/3 cup
- Fenugreek (methi) seeds: 1/4 tsp
- Red chilli powder: 1 tsp
- Oil: 2 tsp
- Mustard seeds: 1/2 tsp
- Hing (asafoetida): 1/4 tsp
- Turmeric powder: 1/4 tsp
- Roasted, coarsely powdered cumin seeds: 1/2 tsp
- Salt: 1/2 tsp, or to taste
- Water: 2–3 tsp
Method
- Peel the raw mango and cut it into small pieces.
- Heat the oil in a heavy-bottomed vessel or kadhai.
- Add the mustard seeds.
- When the mustard seeds crackle, add the fenugreek seeds, turmeric powder and hing.
- Add the mango pieces and sauté for a while.
- Add 2 tsp of water and the salt. Cover with a lid for 2 minutes.
- The mango pieces will become soft. Add the jaggery and cover again for 2 minutes, or until the jaggery melts.
- Turn off the heat.
- When the mixture has cooled, add the red chilli powder and cumin powder.
- Mix well and store in a glass jar.
Enjoy this sweet, spicy and sour pickle with paratha or phulka. Please note that this pickle does not keep for long. Store it in the fridge for up to 8 days.
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