Methamba Recipe | Kairi Methamba Recipe

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Methamba Recipe | Kairi Methamba Recipe.

Methamba is a Marathi word and it is a pickle recipe which is made from raw mango, chilli powder, jaggery and some other ingredients. It is really very delicious in taste and it tastes little sweet, sour and tangy. It is originally originated from Marathi cuisine and Marathi peoples oftenly makes this delicious pickle and have with their regular meals. This easy Methamba pickle recipe is very easy to make as well as requires very less time for preparations as well as for cooking.

Methamba Recipe. Kairi Methamba Recipe. Indian Pickle Recipe.
Methamba Recipe Photo.

In India pickles plays a very important role in Indian foods, Indian peoples oftenly makes pickles of different varieties and in huge quantity and enjoys with their every day lunch and dinners. Sometimes it is packed in tiffin boxes of small kids as their school lunch with chapattis or any other thing. I remember those days when I was also have this pickle in my lunch box in my school. Me and my friends shares the tiffin boxes and enjoys the lunch.

There many different kinds of pickle varieties available in India like Amla pickle, Assorted pickle, Carrot pickle, Garlic pickle, Chilli pickle, Sweet mango pickle, tomato pickle, Coconut pickle etc……… but this pickle is very different in taste and cooking. You can have this Methamba with roti, paratha or pulao or any dish of your choice. Usually pickles goes good as accompaniment with other foods whether a bread or rice dishes. So let’s start making this quick Methamba pickle recipe. You can also read this recipe in Hindi on our other website.

Ingredients for Methamba Recipe:

½ Cup Chopped Raw Mango.
¼ Cup Chopped Jaggery.
1 tsp Chilli Powder.
¼ Cup Water.
Salt to Taste.
2 tsp Oil.
¼ tsp Mustard Seeds.
¼ tsp Asafoetida Powder.
½ tsp Fenugreek Seeds Coarsely Ground.

How to Make Methamba Recipe:

Step 1.
First of all heat oil in a pan, when its get heated add mustard seeds and let it splutter.

Step 2.
Now add asafoetida powder then ground fenugreek seeds and wait till they give out their aroma.

Step 3.
Now add mango pieces and stir them well then add chilli powder, again stir it well.

Step 4.
Add water and cover the pan, let the mango pieces cook in steam.

Step 5.
Now add jaggery and salt, let it simmer for about 8 minutes then turn the heat off and take it out from heat.

Step 6.
Let it cool uncovered then take it out in a serving bowl.

Methamba Recipe | Kairi Methamba Recipe

Methamba is little sweet, sour and tangy Indian pickle recipe.
Course Pickle
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Geetanjali Kolvekar Saini

Ingredients

  • ½ Cup Chopped Raw Mango.
  • ¼ Cup Chopped Jaggery.
  • 1 tsp Chilli Powder.
  • ¼ Cup Water.
  • Salt to Taste.
  • 2 tsp Oil.
  • ¼ tsp Mustard Seeds.
  • ¼ tsp Asafoetida Powder.
  • ½ tsp Fenugreek Seeds Coarsely Ground.

Instructions

  • First of all heat oil in a pan, when its get heated add mustard seeds and let it splutter.
  • Now add asafoetida powder then ground fenugreek seeds and wait till they give out their aroma.
  • Now add mango pieces and stir them well then add chilli powder, again stir it well.
  • Add water and cover the pan, let the mango pieces cook in steam.
  • Now add jaggery and salt, let it simmer for about 8 minutes then turn the heat off and take it out from heat.
  • Let it cool uncovered then take it out in a serving bowl.

Notes

It keeps fresh outside the fridge for about three days. If stored well-covered in the refrigerator, it should stay fresh for at least a week.