Sweet and sour mango chutney
A unique pairing of methi seeds and raw mango, hence the name .
One of my childhood delicacies was methamba. A sweet chutney made from raw green mangoes.
During summer, fresh vegetables are usually not available in abundance due to the intense heat. For most homes, it is always a challenge to decide on a vegetable that would please all members, especially when availability is scarce.
The modest methamba always came to the rescue. This tangy sweet and sour chutney is a perfect accompaniment with hot poli (roti) , bhakri or even toop meeth bhaat!
The slightly bitter taste of roasted methi seeds adds to the balance of taste plus amps up the nutritive quality of the pickle. Methi and jaggery also helps to keep the body cool during the scorching summer months.
The mere sight of luscious green raw mangoes makes my tongue tingle ! I immediately visualise methamba, kairi panha, kairi daal and kairi saar! I love summers only for this reason.
1 cup peeled and chopped raw mango
2 cups grated jaggery
1/2 teaspoon roasted methi seed powder
2 teaspoons red chilly powder ( more if you like it spicy)
1/2 teaspoon salt
1/2 cup water
1 tsp oil
1/2 tsp hing
1/2 tsp mustard seeds
Heat oil in a pan, make the tadka.
Add the methi seed powder to it. Fry for a few seconds till aromatic.
Add the raw mango pieces. Saute for a minute and cover for half a minute.
Add the jaggery, salt, red chilly powder and water.
Cover and cook on a low flame till the raw mango is cooked.
Cool and store on an airtight container. This chutney lasts for a week in the fridge.