Methamba | Kacche Aam ka Murabba

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Methamba or Kacche Aam ka Murabba is a sweet, sour, a little bitter and spicy relish from the state of Maharashtra. It is a traditional recipe which was lost in time and has made a comeback in the post-covid world.

Over time, many traditional dishes got pushed aside because of all the new cuisines popping up worldwide. But then along came COVID, reminding us of the importance of the food we grew up with. Methamba is one such dish that’s getting a lot of love again!

Back in the day, my mom would make this dish every summer, using the raw mangoes from our own backyard mango tree. It was her seasonal ritual, like clockwork. But when I moved to Seattle, Washington, in the US, I sort of forgot about this recipe because, well, good quality raw mangoes were hard to come by there. Then, when I shifted to Atlanta, I stumbled upon them again, and now, without fail, I’m back to making this dish just like my mom used to.

Methamba isn’t just delicious; it is also a nutritional powderhouse! There’s a reason why it’s a summer staple. Raw mangoes aren’t just tasty; they also help cool down our bodies in the scorching tropical heat. And jaggery helps keep our sugar levels in check during those hot summer days. So, not only does Methamba taste great, but it also helps us beat the heat in a healthy way!

When we eat Methi seeds in the right amounts, they do wonders for our health. They fight off infections, keep our gut happy, and help boost our immunity against all sorts of nasty bugs. Sure, they might taste a bit bitter, but that bitterness is what balances out your meal and keeps you feeling tip-top!

The most important ingredient is Methi-fenugreek seeds. Now this is what makes this dish special.

When we eat Methi seeds in the right amounts, they do wonders for our health. They fight off infections, keep our gut happy, and help boost our immunity against contagious diseases. They taste a bit bitter, but that bitterness is what balances out your meal and keeps you feeling tip-top!

Ingredients

Raw mangoes, Fenugreek seeds, Jaggery, oil, mustard seeds, cumin seeds, turmeric powder, red chili powder, asafoetida, coriander leaves, and salt.

Instructions

Prepare the Ingredients:

Peel and cut the raw mangoes in large cubes. Grate the Jaggery and set aside.

Heat the Oil:

Place a pan on the stove over medium heat and add vegetable oil. Allow it to heat up.

Temper the Mustard Seeds:

Once the oil is hot, add mustard seeds to the pan. Let them splutter, which will release their aromatic flavor.

Add hing(asafoetida), cumin seeds and fenugreek seeds and let them fry for 30 secs till fenugreek seeds turn slightly brown.

Add the cubed Mangoes:

Carefully add the cubed raw mangoes to the pan. Sauté them for about 2-3 minutes, stirring occasionally, until they start to soften slightly.

Season the Mixture:

Now, add the grated jaggery, turmeric powder, red chili powder, asafoetida, and salt to the pan. Mix everything together well to ensure the spices are evenly distributed.

Cook Until Thickened:

Allow the mixture to cook over medium heat, stirring occasionally. The mangoes will continue to soften, and the jaggery will melt, creating a thick, syrupy consistency. This usually takes about 8-10 minutes.

Check for Consistency:

Keep an eye on the Methamba as it cooks. Once it reaches a thick consistency and the raw aroma disappears, it’s ready.

Remove from Heat:

Once the Methamba is cooked to your desired consistency, remove the pan from the heat.

Garnish and Serve:

If desired, garnish the Methamba with fresh coriander leaves for an added burst of flavor. Serve it hot or at room temperature as a delightful accompaniment to your meal.

Serving Suggestions

• Serve Methamba as a side dish with steamed rice, roti, or dosa.
• Use it as a spread for sandwiches or wraps.
• This relish is great for traveling! It stays fresh for 1-2 days, so you can take it along wherever you go without worries.

Tips and Tricks

• Choose raw mangoes that are slightly firm and tangy for the best flavor.
• Make sure the fenugreek seeds are slightly brown. Frying for too long can make them hard and more bitter.
• If you do not like the sudden bitterness of the fenugreek seeds, you can substitute them with fenugreek powder. Make sure to add it when you add the jaggery as the powder will cook faster than the seeds.
• Adjust the amount of jaggery and spices according to your taste preferences.

• Make a large batch of Methamba and store it in an airtight container in the refrigerator for up to 2-3 weeks.
• You can also freeze it to enjoy it as a pickle for the rest of the year.

FAQs

Q: Can I use ripe mangoes instead of raw mangoes?

A: No, this recipe is specifically made with raw mangoes. You can use frozen raw mangoes if fresh are not available.

Q: Is Methamba spicy?

A: The spiciness of Methamba can be adjusted by controlling the amount of red chili powder added. Feel free to increase or decrease it based on your preference.

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