How to make Mango Methambo
This recipe is contributed by Member geetha ganatra.
Main Ingredients : Raw mango (कच्चा आम), Jaggery (gur) (गुड़)
Cuisine : Maharashtrian
Course : Pickles, Jams and Chutneys
Mango Methambo Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
For more recipes related to Mango Methambo checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Avocado Chutney, Restaurant Style Gravy, Onion Red Chilli Chutney, Mutton Pickle.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Mango Methambo Recipe
Raw mango cut into small pieces 2
Jaggery (gur) 2 tablespoons
Turmeric powder a pinch
Red chilli to taste
Oil 3 tablespoons
Fresh fenugreek (methi) 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Whole dry red chillies stemmed 2
Asafoetida a pinch
Salt to taste
Method
Step 1
In a large bowl take raw mangoes. Add salt, turmeric powder and red chilli powder and mix well.
Step 2
Set aside for five to ten minutes. Squeeze the excess water and set it aside.Heat oil in a non-stick pan.
Step 3
Add fenugreek seeds, mustard seeds, dry red chillies and asafoetida and cook till the mustard crackles.
Step 4
Add the mangoes and half cup water and cook for two to three minutes.
Step 5
Add jaggery and cook till the mangoes gets cooked. Store in airtight containers and can be kept for three to four days.
