Methamba is a maharashtrian fenugreek flavoured raw mango pickle that is sweet, tangy and spicy. Fenugreek seeds give a distinct flavour to this pickle, hence the name Methamba. Raw mangoes are high in Vitamin C and have a host of nutritional benefits, so make the most of it in the season. My personal take on the very delectable Methamba : These days raw mangoes are available almost throughout the year, hence prepare methamba in small batches so that you can enjoy its taste to the hilt.
- 2 cups / 1 medium sized mango, peeled raw mango cubes (the mangoes should be of less sour variety)
- Approximately 1/2 cup+ 2 tsp jaggery (quantity of jaggery to be added depends totally on the sourness of the mangoes and as per individual taste buds)
- Approximately 3/4th cup water ( the quantity of water to be added depends on the tenderness of the mangoes used, so first add 1/2 cup water and then add more if required)
- 1/4th tsp red mustard seeds
- 3/4th tsp fenugreek seeds
- 1/8th tsp asafoetida
- 1/4th tsp turmeric powder
- 1 3/4th tsp kashmiri red chilli powder (adjust to taste)
- 3 tsp oil
- Salt to taste
- Rinse and dry the raw mango thoroughly with a dry cloth. Peel the mangoes, discard the seed and cut into medium sized cubes.
- Heat oil in a deep bottomed pan on low flame, add mustard seeds, when they just start to splutter add fenugreek seeds, saute well till you get its aroma, add asafoetida, turmeric powder mix well, immediately add the mango pieces, red chilli powder and saute for a few seconds till the mix coats the mango pieces. Saute well.
- Add 1/2 cup water and let the mango cubes cook. As they get cooked you will notice a change in colour. Check if the raw mango pieces are cooked, then add jaggery and salt and another 1/4th cup of water ( i added water here since I like methamba to be of semi liquid consistency) and cook on low flame on the smallest gas burner till the mango pieces are tender and soft and till you get the desired consistency (adjust consistency to your choice)of the sauce. The sauce will thicken as it cools so please take it into consideration.
- Check the balance of flavours, adjust the same if required.
- Mix well, switch off the flame and let it cool.
- Transfer to a dry air tight glass bottle and REFERIGERATE it.
Serve with dal rice or even polis.
- The color of the pickle is dark because kashmiri chilli powder and organic jaggery have been used. If not it’ll be of light colour.
- You can add chilli powder of your choice, colour will vary accordingly.
- TOTAPURI mangoes are the least sour among all variety of mangoes and best suited for this pickle. Any other variety of mango will also do but you may need to add more jaggery.
- The quantity of jaggery to be added entirely depends on the sourness of the mango.
- As water is used to cook the mango pieces this pickle needs to be referigerated. Frankly speaking it tastes so good that it gets over in no time.
- You can adjust the quantity of fenugreek seeds as per individual choice.