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Photo of Methamba by Sonal Sardesai at BetterButter


Sonal Sardesai
5 minutes
Prep Time
8 minutes
Cook Time
4 People
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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 !!!!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Simmering
  • Boiling
  • Condiments

Ingredients Serving: 4

  1. Raw Mangoes-2-3,Washed, peeled and chopped into longish wedges, preserving the seeds
  2. Jaggery/Gud-1/2 cup
  3. Mustard Seeds-1 tbspn
  4. Methi/Fenugreek Seeds-1 tspn
  5. Turmeric Powder/Haldi- 1/2 tspn
  6. Red Chilli Powder-1/4th tspn
  7. Whole Red Chilli-1
  8. Hing/Asafoetida Powder- a pinch
  9. Salt/Rock Salt- 1/4th tspn or more or less according to taste
  10. Refined Oil-1 -2 tspns
  11. Water- 1 cup


  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.

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Evelyn Shilpa
Evelyn Shilpa   Jun-03-2016

i love kairis, will try u=your recipe soon

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