Methamba
Sweet, Spicy and Sour Mango Relish or Instant Mango Pickle from Maharashtra
Servings 10 people
Ingredients
- 2 cups Raw Mango Chopped into small cubes (1 cup is 250 ml measurement)
- 1/2 cup Oil I have used Sesame oil
- 1 tsp Mustard Seeds or Rai
- 1 tblsp Methi Seeds or Fenugreek seeds Use less if you wish
- 1 Pinch Hing or Asafoetida
- 1 1/2 tblsp Red chilli powder
- 1/2 tsp Turmeric Powder or Haldi Powder
- 1 cup Grated Jaggery
- Salt to taste
Instructions
- Heat a kadhai or pan, add Oil and once the oil heats up, add mustard seeds.
- Once mustard crackles, add hing followed by fenugreek seeds.
- Allow the methi to roast slightly and lend its aroma to the oil before adding the chopped pieces of raw mango.
- Saute well, reduce the gas flame, cover with a lid on top and allow the raw mango to
cook and turn soft - After few minutes, add some turmeric powder, red chilli powder and mix well.
- Cover and cook again until all the spices have mixed well. Check and add salt to
taste. - Now the raw mangoes would have softened up so it is time to add jaggery
- Once you add the jaggery, keep stirring lightly so that it doesn’t burn at the bottom.
- You will achieve jam like consistency within few minutes and then it is time to switch off the flame.
- Allow the relish to cool completely before transferring to a clean and dry glass jar
Notes
By all means, reduce the quantity of methi seeds according to your taste and preferences.
The pickle stays good in a refrigerator for couple of months. Ensure there is some oil on top and it doesn’t completely dry out.
Always ensure the flame is low and you are keeping an eye, sauteeing the mangoes while cooking with a lid on top. Do not let the mangoes burn from the bottom. If you feel they have dried out, sprinkle a tsp of water.