How to make Mango Methambo

Sanjeev Kapoor

This recipe is contributed by Member geetha ganatra.

Main Ingredients : Raw mango (कच्चा आम), Jaggery (gur) (गुड़)

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

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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 Kharda Spinach and Avocado Dip Mango Murabba Cheese and Herb Dip

Mango Methambo

Mango Methambo Recipe Card

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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. 

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.