Methamba : One tangy relish !

Summers are associated with vacations from schools and colleges, holidays to hill stations, lots of play, visiting cousins and having ice-cold water right from the refrigerator! Yes, it has it's own fun! But for me ( and well, a lot more others, i am sure ) Summers meant ( and still does ) Mangoes!!! From the day mangoes would arrive in market, my mother used to convert the kitchen into a "Mangitchen"!!! Aamras along with puri or poli ( chapati) was a daily affair at lunch and dinner. Then there were days of mango milkshake, and mango icecreams. My Mom used to make great mango kulfi too. And of course, the pickle from raw mangoes, the refreshing drink Aam panna ( kairiche panhe http://cookininpajamas.blogspot.in/2014/05/kairiche-panhe-aam-panna.html )  and not to forget The Methamba.

Methamba is a raw mango chutney that is so sour, tangy and sweet that the flavours will burst in your mouth. It is a very simple Maharashtrian recipe. Some even call it "Methi-amba". Methi is fenugreek seeds and Amba is mangoes ( here raw mangoes or kairi are used ). It makes a great accompaniment with rice and daal or makes a great tiffin recipe when spread on a roti and made into a roll. It can also be eaten with a plain paratha or spread on a bread.

Ingredients :

(Makes about 1 n half cups of Methamba )

Raw Mangoes - 2

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Asafoetida - a pinch

Oil - 2 tsp

Jaggery ( Grated ) - 3/4 cup ( You can even mash the jaggery with hand and mix if the jaggery is soft. Mine was hard, hence i had to grate it and it mixes well this way )

Red chilli powder - a pinch ( optional - just to get a hint of spicy taste )

Turmeric powder - a pinch ( optional )

Water - around 1/2 cup ( Just enough to cook the mangoes and make them soft )

Fenugreek seeds - 1/2 tsp

Salt - to taste

Recipe :

Peel the skin of the mangoes. Cut the mangoes into medium size pieces ( not too big, not too small - around 1 inch )

Heat oil in a kadhai. Add Mustard seeds, asafoetida and cumin seeds together. When they start to crackle, add the methi ( fenugreek seeds ). 

Saute till the methi is reddish in colour. Now add the chopped mango pieces. 

Saute it well, for about 2-3 minutes, so they get coated with oil and the seasonings.

Now add water and let the mangoes cook. You will know when they turn soft. If needed, add more water, but add little by little, as we don't want our methamba to be too watery. You can cover the kadhai or cook it in open. Mangoes anyway won't take long to cook.

Add in the jaggery and keep stirring continuously as the mixture will start becoming thick, the jaggery will melt. Make sure it doesn't stick to the kadhai.

Now add the red chilli powder, turmeric powder and salt. Mix it all well and let it simmer for about 2-3 minutes. Remove from heat and let it cool.

This can be stored in refrigerator for almost a week. But am sure it won't last a week, as it tastes so yummy that you would want to finish it off soon. 

This is a must-try summer recipe and am sure you all will love it :)

Happy Cooking :) 

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