Methamba

Methamba, in Konkan, where the mango grows in abundance, it is relished in every home. Each house has one or more trees, even a full orchard. When the fruit falls in abundance the housewife finds different ways to cook it and let her family enjoy the seasonal fruit.

Methamba, as the name suggest is a combination of methi seeds and  raw mango. A great side dish with a  sweet sour taste, made into a preserve.

Ingredients:

• 1 large raw mango peel and chop it or cook and extract pulp.
• 1tsp salt
• 1cup jaggery
• 2cloves and 1 small stick cinnamon powdered
• 3 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp methi seeds (fenugreek)
• Pinch of hing.
• 2 dry red chillies.

Method : 

• Heat oil, when hot add mustard seeds, when they pop, add methi, hing and chillies, saute for a minute till fragrant.
• When chillies darken add the mango, saute for 2 mins.
• Mix in jaggery and cook for 15 mins, till jaggery melts completely.
• Stir in cloves and cinnamon powders .
• Cook till jaggery thickens.
• Cool completely before storing.

 

Today I made this for daily use so I used the mango pulp. I had added some red chilli paste to it.