Methamba Recipe

Cooking Directions

• STEP 1.Peel and grate the raw mangoes.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add grated mangoes, jaggery, turmeric powder, red chili powder, and salt. Cook until the mixture thickens.
• STEP 4.Allow the pickle to cool and store it in an airtight container.
• STEP 5.Serve with roti, paratha, or rice.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best taste.
• Adjust the sweetness and spiciness according to your preference.
• Store the pickle in a cool and dry place to enhance its shelf life.

Storage and Serving

• Store the Methamba pickle in an airtight container in a cool and dry place.
• Serve it as a condiment with Indian meals or as a side dish with roti, paratha, or rice.