Methamba

Ingredients 

• 3-4 medium raw mango
• Salt to taste
• 5-6 whole dry red chilli
• 6-8 cloves
• 2 inch stick cinnamon
• 1 cup + 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1/2 teaspoon fenugreek seeds (methi dana)
• 2 1/4 cups jaggery (gur) grated

Method

1. Wash and wipe dry raw mangoes. Peel and cut them into halves. Remove seeds and cut into one inch sized pieces. Apply salt and set aside for twenty-four hours. Wash the mango pieces and wipe them completely dry. Remove stems from red chillies. Grind cloves and cinnamon to a coarse powder.
2. Heat oil in a pan, add mustard seeds and once they start crackling, add asafoetida, fenugreek seeds and red chillies. Stir-fry briefly. Add mango pieces and jaggery. Cook on medium heat for five to six minutes or till jaggery melts and coats mango pieces.
3. Remove from heat and sprinkle coarsely ground cloves and cinnamon. Mix thoroughly and store methamba in a sterilized airtight container.

Nutrition Info