Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, methamba- maharashtrian raw mango relish. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Methamba is a sweet, sour and spicy relish or pickle from Maharashtra. It is made with Raw mangoes and has a distinct flavour and taste of Methi seeds or Fenugreek seeds. Earlier this month, I started with my yearly task of pickle making and after the Avakkai, Manga Kari , Mango Thokku was done, it was time to make a small batch of Methamba.
Methamba- Maharashtrian Raw Mango Relish is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Methamba- Maharashtrian Raw Mango Relish is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have methamba- maharashtrian raw mango relish using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Methamba- Maharashtrian Raw Mango Relish:
- Take 2-3 Washed, peeled and chopped Raw Mangoes cut into longish wedges, preserving the seeds
- Take 1/2 cup Jaggery/Gud
- Get 1 tablespoon Mustard Seeds
- Prepare 1 teaspoon Methi / Fenugreek Seeds
- Make ready 1/2 teaspoon Haldi / Turmeric Powder
- Prepare 1/4 teaspoon Red Chilli Powder
- Make ready 1 Dry Red Chilli
- Make ready 1 pinch Hing / Asafoetida Powder
- Get 1/4 th teaspoon or more or less according to taste Salt / Rock
- Take 1-2 teaspoon Refined Oil
- Get 1 cup Water
Make sure you use sour raw mangoes for preparing this Methamba. Methamba (Maharashtrian style raw Mango relish) The raw mangoes.. (Maharashtrian style raw Mango relish) " Aruna Panangipally. Looks so delicious and is tempting me, Nitali. I had quite forgotten about this recipe.
Instructions to make Methamba- Maharashtrian Raw Mango Relish:
- Heat oil in a kadhai. Add the mustard seeds, methi seeds, dry red chilli and hing, allow these to crackle for a few seconds.
- As this starts to splutter, add the turmeric and red chilli powders, stirring briskly.
- Now add the raw mango pieces and the seeds, stir well, cook for 2-3 minutes, stirring once in a while till soft.
- Add the water, the salt and the jaggery and cook for another 4-5 minutes till the mixture attains a thick and syrupy, sauce like consistency.
- Cool. Store in the fridge. Enjoy with Pooris, Paranthas, Dal-Chawal on the side.
Thank you for reminding me about it. 🙂. Methamba word can be split as Methi ( Fenugreek) + Amba ( which means Mango). Also Kairas originates from two words, kai coming from kairi (raw mango) and ras (juice). So basically Methamba or Kairas is a raw mango preparation seasoned with fenugreek seeds and simmered in its juices. ½ cup pieces of raw mango (The mango can be in any stage of ripeness. Methamba is again a summer special recipe.
So that is going to wrap this up for this special food methamba- maharashtrian raw mango relish recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
