An easy to make summer special chutney which goes well with chapatis, and parathas; Methamba is the best way to put to use the ‘kairi’ or raw mango which has started to ripen a bit. Such a mango is neither useful for tangy flavors nor can be counted as sweet, hence this use.
- 1 cup – Raw2Ripening Mango diced
- ¾ cup – Jaggery, can be adjusted according to taste
- 5pcs – Dried Red Chilies
- ½ Tbsp. – Mustard seeds
- 10 – 15 – Curry leaves
- ½ Tbsp. of Methi Dana (Fenugreek Seeds)
- ½ Tbsp. of Methi powder
- 3 Tbsp. – Vegetable oil
- ½ Tbsp. – Turmeric powder
- 1 Tbsp. – Red Chilly powder
- Salt to taste
Dice the mangoes into ½ inch pieces. Bring the oil to heat and add mustard seeds. Once the mustard seeds have splattered add dry red chilies, fenugreek seeds, curry leaves, turmeric powder, red chili powder and methi powder in that order. Now add the mango and mix well. Once the mango starts to change color and softens, add salt and Jaggery. Mix well while on heat till the mixture comes together.
The Chutney is ready to serve. This can last outside up to 3 days and more if refrigerated.