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Photo of Methamba by Aruna P at BetterButter


Aruna P
10 minutes
Prep Time
10 minutes
Cook Time
4 People
Read Instructions Save For Later


This is a sweet, spicy, rangy raw mango and fenugreek relish from Maharashtra.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Sauteeing
  • Condiments
  • Vegan

Ingredients Serving: 4

  1. Raw mango - 2 Medium Sized
  2. Grated jaggery - 1/3 Cup
  3. sugar - 1 tbsp (optional; omit if the mangoes are not very sour)
  4. Methi or fenugreek - 1 tsp
  5. Mustard seeds - 1/2 tsp
  6. chilli powder - 1 tsp
  7. turmeric - 1/4 tsp
  8. asafoetida - A Pinch
  9. oil - 1 tbsp
  10. salt to taste


  1. Heat the oil in a pan.
  2. Add mustard seeds and wait till they splutter.
  3. Add the methi dana and stir-fry till they start to change colour and you can smell the aroma of methi.
  4. Add the raw mango pieces and stir-fry for 2-3 minutes.
  5. Add chilli powder, asafoetida, and turmeric. Mix well.
  6. Over medium heat, cook covered till the mango pieces soften a bit. Stir occasionally.
  7. Add the 1/2 cup water. Mix well.
  8. Cook till the mango pieces turn translucent and are soft.
  9. Add grated jaggery, salt, and sugar.
  10. Cook till the jaggery melts.
  11. Serve as an accompaniment to rotis.
  12. To store, refrigerate the Methamba.

Reviews (1)  

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Milan Keswani
Milan Keswani   Nov-22-2017

I’m Guessing the raw mango must be peeled and then diced ?

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