Methamba is a traditional Maharashtrian condiment that adds a burst of tangy and sweet flavors to meals. Also known as “Mango Methi Chutney,” this delightful accompaniment is made with raw mangoes and jaggery (or sugar), along with a blend of aromatic spices. It is a popular condiment in Maharashtra and holds a special place in Maharashtrian cuisine.
About this recipe
Methamba derives its name from the Marathi words “methi” meaning fenugreek and “amba” meaning mango. The combination of tangy raw mangoes with the sweetness of jaggery creates a unique balance of flavors that is characteristic of Methamba.
In preparing Methamba, raw mangoes are peeled and chopped into small pieces. They are then cooked with jaggery, spices like mustard seeds, fenugreek seeds, turmeric powder, and Red Chili Powder, resulting in a thick and syrupy chutney. The spices infuse the chutney with a distinct aroma and a mild spiciness.
Methamba is typically enjoyed as a side condiment with various Maharashtrian dishes. It pairs exceptionally well with Roti, or Rice. And you can also pair it with paratha or cheela for breakfast.
Ingredients used for Methamba
The key ingredients used in Methamba, the Maharashtrian mango chutney or pickle Recipe, are as follows:
Raw Mango: Raw, green mangoes are the star ingredient of Methamba. They provide the tangy and sour flavor base for the chutney.
Jaggery or Sugar: Jaggery, a traditional unrefined sugar commonly used in Indian cooking, is the primary sweetener in Methamba. It adds a rich, caramel-like sweetness to balance the tanginess of the mangoes. Sugar can be used as an alternative to jaggery.
Oil: A small amount of oil, such as vegetable oil or sunflower oil, is used for tempering the spices and adding depth of flavor to the Methamba.
Mustard Seeds: Mustard seeds are a common spice used in Indian cuisine. They are tempered in oil to release their aroma and add a subtle nutty flavor to the chutney.
Fenugreek Seeds: Fenugreek seeds, also known as methi seeds, are used for their slightly bitter and earthy taste. They are often paired with mustard seeds in the tempering process to enhance the overall flavor profile of the Methamba.
Asafoetida (Hing): Asafoetida is a powdered resin derived from the Ferula plant. It has a strong aroma and is used sparingly to enhance the flavor of the dish. It adds a unique savory note to the Methamba.
Turmeric Powder: Turmeric powder is a vibrant yellow spice commonly used in Indian cooking. It adds color and subtle warmth to the Methamba.
Red Chili Powder: Red chili powder provides a mild to moderate level of spiciness to the chutney. The amount can be adjusted according to personal preference.
Salt: Salt is essential to balance the flavors in Methamba. It enhances the sweetness and tanginess while ensuring the overall taste is well-rounded.
These key ingredients work together to create the characteristic sweet, tangy, and aromatic flavors of Methamba, making it a delightful and versatile condiment.
You can also explore my collection of other delicious Maharashtrian recipes by clicking here:
Dal Kanda Recipe | Maharashtrian Dal Kanda Recipe | Chana dal sabji
Gajarachi Koshimbir | Carrot Koshimbir | Maharashtrian style koshimbir
Phodnichi poli | Authentic Maharashtrian Phodnichi Poli Recipe for a Delicious and Easy Meal | Leftover roti recipe
Sabudana Usal | Sabudana Khichadi | Easy and Non sticky sabudana usal recipe
Sabudana Vada | Sago vada | How to make perfect crispy sabudana vada
Masoor Pulao Recipe | Masoor Rice | How to make Whole masoor rice in cooker
Nagpuri Gola Bhat | Gola Bhat Recipe
Methamba Recipe
Methamba Recipe | Mango Methi Chutney
Ingredients
- 2 cup Raw mangoes cut into pieces
- 1 cup 1 cup jaggery (gud)
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp Oil
- Asafetida/Hing a pinch
- Salt to taste
- 1/2 cup Water
Instructions
- Heat oil in a pan or kadai over medium heat.
- Add fenugreek seeds, and sauté for a minute on low flame.
- Add mustard seeds and lit it splutter.
- Add asafetida, turmeric powder, red chili powder and give it mix.
- Immediately add raw mango cubes, salt and mix well.
- Add water. Cover and cook on medium heat until mango become soft.
- Add jaggery and cook again until the jaggery melts and chutney thickens further. Stir occasionally to prevent sticking to the bottom of the pan.
- Remove from heat and let the Methamba cool down. Once cooled, transfer it to a clean, airtight container and store it in the refrigerator.
- Enjoy this methamba with rice, roti or parathas.
Recipe with step-by-step photos
- Heat oil in a pan or kadai over medium heat.
2. Add fenugreek seeds, and sauté for a minute on low flame.
3. Add mustard seeds and lit it splutter.
4.Add asafetida, turmeric powder, red chili powder and give it mix.
5. Immediately add raw mango cubes, salt and mix well.
6. Add water. Cover and cook on medium heat until mango become soft.
7. Add jaggery and cook again until the jaggery melts and chutney thickens further. Stir occasionally to prevent sticking to the bottom of the pan.
8. Remove from heat and let the Methamba cool down. Once cooled, transfer it to a clean, airtight container and store it in the refrigerator.
9. Enjoy this methamba with rice, roti or parathas.
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