Methamba | How to make Methamba

By Sonal Sardesai  |  2nd Jun 2016  |  
5 from 1 review Rate It!
  • Methamba, How to make Methamba
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About Methamba Recipe

Mango season in Maharashtra begins with the onset of kairis or raw mangoes pouring into the market and there are a variety of traditional recipes made using these. Methamba is one such recipe made using kairis and the preperation style is similar to the Kacche Aam ki Launji made in U.P. It makes for a perfect side dish or condiment accompanying a typical Indian meal of dal,sabzi,chawal,pooris ,paranthas or rotis. The chutney like consistency of methamba and the tangy,sweet and sour flavours guaranteed non-stop finger-licking indulgence !!!!

Methamba is one dish which makes its accompaniments tastier. With the right mix of flavours, Methamba has always been everyone's favourite. This recipe by Sonal Sardesai is the perfect one to try at home for your family. The Methamba recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Methamba is 5 minutes and the time taken for cooking is 8 minutes. This is recipe of Methamba is perfect to serve 4 people. Methamba is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Methamba. So do try it next time and share your experience of cooking Methamba by commenting on this page below!


Ingredients to make Methamba

  • Raw Mangoes-2-3,Washed, peeled and chopped into longish wedges, preserving the seeds
  • jaggery/Gud-1/2 cup
  • mustard seeds-1 tbspn
  • Methi/fenugreek seeds-1 tspn
  • turmeric Powder/Haldi- 1/2 tspn
  • red chilli Powder-1/4th tspn
  • Whole red chilli-1
  • Hing/asafoetida Powder- a pinch
  • Salt/rock salt- 1/4th tspn or more or less according to taste
  • Refined oil-1 -2 tspns
  • water- 1 cup

How to make Methamba

  1. Heat Oil in a kadai/ aluminium pan/non-stick pan.
  2. Give a tadka of the mustard seeds, methi seeds, whole red chilli and hing.
  3. As the above ingredients start to splutter, add the turmeric and red chilli powders, stirring briskly.
  4. Now add the raw mango pieces and the seeds, stir well, cook for 2-3 minutes, stirring once in a while till soft.
  5. Add the water, the salt and the jaggery and cook for another 2-3 minutes till the mixture attains a thickish sauce like consistency.
  6. Cool. Store in the fridge. It should be fine for up to two weeks under refrigeration.
  7. Enjoy with Pooris, Paranthas, Dal-Chawal on the side.

My Tip:

I added a hint of rock salt or kala namak to the methamba instead of regular salt as it compliments the sharp tang of the mangoes and the sweetness of the jaggery,resulting in a wonderful balance and medley of flavours.

Reviews for Methamba (1)

Evelyn Shilpa2 years ago

i love kairis, will try u=your recipe soon

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