Friday, 17 April 2015


Methamba is type of instant raw mango pickle  tastes sweet, sour and spicy.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

  • Raw/green mango- 2 med 
  • Jaggery (gud)- ½ cup
  • Fenugreek seeds (methi dana)- ½ tsp
  • Oil- 1 tbsp 
  • Mustard seeds- ¼ tsp
  • Asafoetida (hing)- ¼ tsp
  • Turmeric powder- ¼ tsp
  • Red Chili Powder- 1 tsp or to taste
  • Salt-  ½ tsp or to taste
  • Water-  ½ cup

  • Wash and wipe with cotton cloth.
  • Peel the mangoes and discard the seeds. Cut into small cubes.
  • Heat oil in the pan. Add mustard seeds, wait till they crackled. 
  • Add asafoetida, turmeric powder and fenugreek seeds. Saute till fenugreek seeds get slightly brown.  
  • Now add mango cubes and chilli powder. Saute so that they will get coated with the spices.
  • Add water and salt. Give a nice stir.
  • Cover the pan and cook on low heat till mango cubes become tender.
  • Shift the mango cubes side of the pan and add jaggery. (Adjust the quantity of jaggery as per the sourness of mango.) 
  • Press with spoon till jaggery dissolved. Add little water if necessary. (Adjust the consistency and thickness of sauce according to your choice.)
  • Mix well and cook for another 5-6 minutes on low heat without lid. Sauce should be little thick and sticky. Because after sauce having cooled, it will become more thick. (Sauce becomes thick like sugar syrup.)
  • Methamba is ready now, you can serve it with roti or paratha. This will stay fresh for long time in refrigerator. 

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