Methamba green mango relish – मेथांबा
Methamba green mango relish recipe is a Maharashtrian recipe. Methamba is a summer special recipe. You could say Methamba is a mango curry or a salad or a side dish. Raw green mangoes are available in the beginning of summer. Sour green mangoes are generally used to make methamba.
Equipment
- 1 Pan
Ingredients
How to make Methamba – Green mango relish
Main ingredients for Methamba – Green mango relish
- Raw green mango/ kairi – 2 cups peeled and chopped.
- Grated/crushed jaggery / gud – 1/2 Cup more or less according to taste and the sourness of mango.
- Methi / fenugreek seeds – 1 tsp or 1/2 tsp methi powder I am using powdered methi today as I have that ready.
- Mustard seeds/rai/mohori – 1/4 tsp
- Cumin seeds/jeera – 1/4 tsp
- Red chili powder – 1 1/2 tsp more or less according to taste.
- Turmeric / haldi – 1/4 tsp
- Asafoetida / hing – 1/4 tsp
- Vegetable oil – 2 tbsp
- Salt – 1 tsp or according to taste
Instructions
Step by step instructions for making Methamba – Green mango relish
- Heat the oil in a pan/kadai. Keep heat medium.
- When oil is hot, add mustard/rai seeds, cumin/jeera and let them splutter.
- Add asafetida/hing. Stir.
- If you are adding whole methi /fenugreek seeds, add them now and stir-fry till they start to change colour and you can smell the aroma of methi. Do not let methi seeds blacken.
- I am adding methi/fenugreek seed powder, so I will add that later.
- Add chopped raw green mango pieces.
- Mix with tempering for a minute. Mango pieces will soften a little.
- Add chili powder, asafoetida/hing, and turmeric/haldi, grated jaggery, salt. Mix well.
- The combination of mango jaggery and salt will release some water. Continue cooking on medium flame for 2-3 minutes.
- I add methi powder and haldi now. Depending on how thick or thin you want methamba, add some (1/2 to 1 cup) water. Or you may omit adding water altogether if you like your methamba thick.
- I added about 1/2 cup water. Methamba will thicken when it cools. Mix well.
- Cook till the mango pieces change color and are soft. The mango pieces will start to lose shape and will look slightly mashed up. That is ok.
- Switch off stove and let cool. Methamba is ready.
- Serve as an accompaniment to rice, chapati, roti, dosa etc.
Video
Notes
Tips and variations
- Use sour variety of mango. That gives better taste though you have to add jaggery/sugar to balance the sourness of mango.
- You may use sugar instead of jaggery. For me, jaggery tastes better with mango.
- In the beginning of summer methamba is made with raw green mangoes.
- When the ripe mangoes are available, you can make with ripe mangoes too.
- Methamba may be made with green or ripe mango.
- Ripe mangoes will need less jaggery as they are already sweet.
- Methamba color will depend on the color of your chili powder and turmeric powder(haldi).
- Methamba will remain good at room temperature for 2 days. To store longer, refrigerate the Methamba. It will keep for 2 weeks in the fridge.