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!
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.