I have been very irregular with the blog for the past month or so; for it was one of those times when there was fair bit of work pressure and I was finding it a bit difficult to balance work and home. I had initially planned on posting a few mango recipes, with the onset of summers and availability of the best of season’s mangoes; but obviously that took a beating amongst other things.
Fortunately for me, last week I got some amazing raw mangoes from both my parents’ and in-laws’ gardens. The naturally ripened ones from the home gardens are on their way as well and I am one happy soul. I made some usual pickles and Murabbas with most of the raw mangoes I had; but then I saved some to make this Methamba that I enjoy the most.
I used raw alphonso mangoes to make the relish, but you could use any other variety; you may just have to adjust the sweetness accordingly; these ones are really sour, so needed more jaggery to balance it out; you may use your judgement depending on the variety you are using. The end result is a lovely sweet and sour relish, with the fenugreek seeds adding just enough bitterness to bring everything together cohesively.
2 raw Mangoes (kairi);
½ tbsp oil;
1/4th tsp mustard seeds (mohri/rai);
1tsp fenugreek seeds (methi dana);
10-12 Curry leaves (Kadhi Patta);
4-5 dried red chilis (sookhi lal mirch);
1 tbsp chopped jaggery (gul/gudh) or sugar;
1/4th tsp turmeric powder (haldi);
Salt to taste;
Red chilli powder (optional, if the dried chilies you are using, aren’t hot enough).