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Spiciness, Tanginess, and Sweetness – This mouthwatering Methamba (sweet mango chutney) is an Indian chutney that will add a burst of flavor to your meals. Perfect as a dip, spread, or accompaniment!

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About Methamba

‘Methi’ (fenugreek seeds) + ‘Amba’ (green mangoes) = Methamba!

A mouthwatering tangy mango pickle from the state of Maharashtra in India. It is known for its lip-smacking combination of tanginess, spiciness, and sweetness!

This raw mango delight is made using raw green mangoes, fenugreek seeds, jaggery, and other spices.

Fenugreek seeds (Methi seeds) add a hint of bitterness which adds a unique aroma and taste to this chutney. It also balances the tartness of the raw mangoes and the sweetness of the jaggery. Other aromatic spices just add to its irresistible taste.

So, get some raw green mangoes, gather your spices, and cook this delightful recipe in your kitchen and experience the perfect blend of sweet and spicy!

Why You Will Love This

A traditional Indian recipe
Combination of sweet, tangy, and spicy
Delightful explosion of flavors 💥
A unique taste and texture
Perfect accompaniment to many dishes
A delicious way of preserving mango 🥭

Watch Methamba Recipe Video!

How to Make Methamba

Step 1 – Prepare the Raw Mangoes

Wash, peel, and chop the raw green mangoes into small, bite-sized pieces or you can also grate the mangoes.

Step 2 – Temper the Spices

Heat oil in a pan; add mustard seeds, fenugreek seeds (methi), and asafoetida (hing). Let them splutter.

Step 3 – Add the Powdered Spices

Add turmeric powder and red chili powder. Stir it and don’t let the spices burn.

Step 4 – Add the Mangoes

Next, add the chopped or grated raw mango and cook on medium heat until it becomes soft and slightly translucent.

Cover the pan with a lid and let it cook for 6-8 minutes or till the mangoes are soft.

Step 5 – Sweeten the Chutney

Next, add grated or chopped jaggery to the pan. Stir well until the jaggery melts and combines with the mangoes.

Step 6 – Let it Thicken

Cook the mixture on low heat, stirring occasionally, until the Methamba achieves a thick, syrupy consistency. It should have a jam-like consistency.

Serving Suggestions

1. Serve as a side dish, Methamba pairs well with any traditional meal such as dal (lentil curry), rice, chapati, or roti.

2. Enjoy it as a relish with parathas, theplas, or any type of Indian bread.

3. It can also be enjoyed as a side dish with steamed rice, vegetable pulao, biryani, etc.

4. Use it as a spread on toast, a unique alternative to jams or butter.

Tips & Tricks

1. Traditionally, jaggery is used in the traditional recipe. You can substitute jaggery with other ingredients such as palm sugar, regular sugar, brown sugar, etc.

2. You can either grate or dice the raw mangoes. Dicing them is a convenient option.

3. To store Methamba, let it cool down completely. Then transfer it to a clean and dry airtight container in the refrigerator. It can last for several weeks to a few months when stored properly.

FAQ’s

Can I use ripe mangoes to make Methamba? – Traditionally, Methamba is prepared with raw mangoes, giving it a sweet and tangy flavor. If made with ripe mangoes, it may alter the taste and texture of the recipe.

Is the recipe gluten-free and vegan? – Yes, the traditional recipe of Methamba is naturally gluten-free and vegan.

More Chutney Recipes

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Methamba | Raw Mango Chutney

A traditional Maharashtrian relish bursting with combination of tanginess, spiciness, and sweetness. It will add a burst of flavor to any meal!

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Prep Time 20

Cook Time 20

Total Time 40

Course Side Dish

Cuisine Indian

Servings 250 grams

Ingredients

2 big raw mangoes
1/2 cup jaggery
2 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (methi)
1/8 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
salt as required

Instructions

Prepare the Raw Mango

Peel the raw mangoes and remove the seeds. Grate the mangoes using a fine grater.
2 big raw mangoes
Collect the grated mango in a bowl, including any juice that may come out during the grating process.
2 big raw mangoes

Cooking the Mango

In a heavy-bottomed pan, heat the oil over medium heat. Add mustard seeds. When they splutter, add fenugreek seds (methi) and asafoetida (hing).
2 tablespoon oil, 1/4 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds (methi), 1/8 teaspoon asafoetida (hing)
Add turmeric powder, salt, and red chili powder. Immediately, add the grated mango so the powdered spices do not burn. Mix everything well. Cover the pan with a lid and let it cook for 6-8 minutes.
1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder
Continue cooking the mango on medium heat until it releases its juices and becomes pulpy.
Next, add the jaggery and salt to the mango mixture. Mix well. Once the jaggery is added, the mixture will become watery. Continue to cook until it thickens, and the mangoes become translucent.
1/2 cup jaggery, salt
Keep cooking until the methamba reaches a sticky, jam-like consistency.
Let the methamba cool to room temperature before transferring it to a clean, dry glass jar.
Methamba is ready to be served! Enjoy it as a side dish with Indian bread like theplas, parathas, or even with regular chapatis.

Video

Notes

You can use grated raw mangoes or chopped raw mangoes. It depends on your preference.
Taste the raw mangoes before adding the sweetener. Add the sweetener according too the sourness of the mangoes.

Keyword mango pickle, relish, side dish, sweet pickle

Methamba (Sweet Mango Chutney)