Methambo - Indian Green Mango Pickles

"I have got one more recipe to use green mango in, to fill in the gap while the sun cooks your pickle and also to use up the little bits closer to the stone that can’t be grated. It is also a sort of consolation to those who have riper mango and can’t do the Chunda. The addition of the spices and the use of Jaggery make Methambo ideal in colder climates." Rushina

• 1 Kg (2-1/4 pounds) raw mangoes
• 3 tablespoons salt
• 2 tablespoons turmeric Powder
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 8-10 Boriya chillies (the little round ones)
• 2 tablespoons corriander seeds
• 7-8 cloves
• 7-8 cinnamon sticks
• 1 Kg (2-1/4 pounds) jaggery (brown sugar)
• 60 gms (1/3 cup) raisins
• 40 gms (1-1/2 to 2 tablespoons) chili powder

METHOD

Peel and make small pieces of raw mango, apply salt and turmeric and put aside for an hour or until juices are released. Then strain but do not press.

Heat the oil in a large pan and add in the mustard and chillies, when the seeds splutter, add coriander seeds, cloves and cinnamon sticks. Wait for two seconds to allow aromas to develop and then add the mango pieces and the finely cut jaggery, stirring all the time on a slow flame.

Cook methambo until uniformly thick and add the chilli powder just before you take off the flame. On cooling the methambo will thicken further.

Contributor: Rushina Munshaw -Ghildiyal

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this recipe from www.inmamaskithchen.com

 

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