Easiest Way to Make Speedy Methamba- Maharashtrian Raw Mango Relish

Methamba- Maharashtrian Raw Mango Relish.

Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, methamba- maharashtrian raw mango relish. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Methamba- Maharashtrian Raw Mango Relish is one of the most favored of recent trending meals on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. Methamba- Maharashtrian Raw Mango Relish is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook methamba- maharashtrian raw mango relish using 11 ingredients and 5 steps. Here is how you cook that.

Composition Methamba- Maharashtrian Raw Mango Relish:

1. You need 2-3 Washed, peeled and chopped Raw Mangoes cut into longish wedges, preserving the seeds.
2. Prepare 1/2 cup of Jaggery/Gud.
3. Provide 1 tablespoon Mustard Seeds.
4. Provide 1 teaspoon - Methi / Fenugreek Seeds.
5. You need 1/2 teaspoon Haldi / Turmeric Powder.
6. Need 1/4 teaspoon for Red Chilli Powder.
7. You need 1 - Dry Red Chilli.
8. Provide 1 pinch for Hing / Asafoetida Powder.
9. Need 1/4 for th teaspoon or more or less according to taste Salt / Rock.
10. Provide 1-2 teaspoon for Refined Oil.
11. Give 1 cup Water.

Methamba- Maharashtrian Raw Mango Relish steps:

1. Heat oil in a kadhai. Add the mustard seeds, methi seeds, dry red chilli and hing, allow these to crackle for a few seconds..
2. As this starts to splutter, add the turmeric and red chilli powders, stirring briskly..
3. Now add the raw mango pieces and the seeds, stir well, cook for 2-3 minutes, stirring once in a while till soft..
4. Add the water, the salt and the jaggery and cook for another 4-5 minutes till the mixture attains a thick and syrupy, sauce like consistency..
5. Cool. Store in the fridge. Enjoy with Pooris, Paranthas, Dal-Chawal on the side..

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