Methambaa – Simple and tongue-tickling, gloriously golden, is always a crowd-pleaser. The name itself, pronounced May-th-ambaa (‘th’ as in ‘think’), indicates its distinctive taste: the unique flavor of fenugreek – called “Methi” (May-th-ee, with ‘th’ as in ‘think’) in Marathi and Hindi. This is a really easy-to-make dish: just cook tart unripe mangoes (“Ambaa” in Marathi) with a Methi-Tadka, then sweeten a bit to balance the tartness.
In addition to the ubiquitous components of an Indian Tadka (Thud-kaa), namely, mustard and cumin seeds, turmeric, asoefetida and red chillies, the Tadka for Methambaa also has fenugreek seeds. This is what really stands out among the other flavors imparted by the Tadka. That said, the bitterness of fenugreek means that one must use it sparingly, otherwise it can overpower other flavors.
Green Mangoes – oh, so very tart!
Green mangoes are quite tart when not fully ripe. This tartness makes possible an amazing array of condiments: pickles, chutneys, relish, jams, preserves, etc. Even within each category of condiments, there is incredible variety. A spicy North-Indian mango pickle, for instance, tastes quite different from an equally spicy South-Indian mango pickle. Small variations in the spices is all that it takes to change up the flavors, sometimes quite dramatically.
Another delightful green mango dish that Maharashtrians make, especially during the spring season when green mangoes are available in abundance, is Ambe-Daal. Do take a look at my easy-to-make recipe for this much-beloved dish.
Tart, Sweet and Spicy
Methambaa is a cross between sweet preserves and fiery pickles. Cooked and sweetened like preserves, it is salty and fiery like pickles. The unripe mangoes, cooked with the Tadka, spices and sugar, absorb all of the flavors, producing a truly tongue-tickling experience. The aroma of Methambaa pervading the kitchen brings up happy childhood memories. Trying to squeeze the last traces of taste from the seeds, I would keep sucking on them, until my Mom got fed up and asked me to toss them!
Pressure-cook mangoes to save time
I like to cook the mangoes in a pressure-cooker before simmering them with the Tadka. Why? Well, it is significantly faster and more energy efficient. It also simplifies the process. I just simmer the precooked mangoes with the prepared Tadka for 8-10 min, and it’s done. Once I figured out this method, it took all the “babysitting” out of making this gloriously golden and tongue-tickling Methambaa. My brother calls it Mango Gold! Perfect!
Special Diets
This Methambaa recipe is vegan, gluten-free, soy-free and nut-free. It does have a fair amount of sugar per serving, so consume in moderation if you are watching your sugar intake.
I hope you make this delightful dish and enjoy it with family and friends. Do leave a review and a rating.
Enjoy!
Methambaa: Mango Gold
Equipment
- Pressure cooker preferred; if not available, details for stove-top directions without pressure cooker are in Recipe notes.
Ingredients
- 2.5 cups green unripe mango – peeled and cut into bit-sized chunks keep the seeds too: about 600 g with seeds
- 2 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds ( optional)
- 1/8 tsp fenugreek seeds
- 1-2 chilli red chilli- whole- broken into halves cayenne pepper
- 1/4 tsp turmeric
- 1/8 tsp asoefetida (hing) – optional
- 3/4 tsp salt adjust- add up to 1/4 tsp more as per taste preference
- 1/4 cup sugar if desired, can replace half the sugar with jaggery (2 tbsp)- shaved,/sliced to dissolve easily
- 1/8 tsp citric acid (if needed) add if the green mango is not very tart
Instructions
- Peel and cut the mangoes into bite sized pieces. Scrape close to the seed with a paring knife, – chop the pared pieces too. save the seeds!. P
- Place mangoes, along with the seeds, in a pressure cooker inset container. Place it on the on the rack in the pressure cooker. Cook 2-3 min at full pressure. Remove from hot stove to cool faster and allow pressure to release normally – takes about 8-10 min.
- Make the Tadka: Heat oil in a medium saucepan, add mustard seeds, cover immediately to catch splatter as they pop almost instantly. If they don't pop right away, then it means the oil is not hot enough; if so, continue to heat and wait until they do pop, before proceeding further. Un-popped mustard seeds do not taste very good! Al;so, as soon as they start popping, decrease the heat or the tadka will burn.
- Decrease heat, add fenugreek, cumin and fennel (if using) seeds, wait a few seconds for them to sizzle
- Add asoefetida (hing), turmeric and broken pieces of red chillies – fry for 10-15 seconds and turn heat off. Do not wait too long or the spices will burn and leave a bitter, unpleasant taste.
- Add the cooked mango pieces to the Tadka, along with the seeds and any water that may have condensed into the container. The mango should be medium soft – a bit firm and not mashed. Turn the heat on again, stir and add salt and sugar. Taste-test – check if the mangoes are sufficiently tart. If not, add citric acid; it will also become watery because of the salt and sugar.
- Stir and simmer on low heat, uncovered, for 6-8 min, to allow flavors to blend and to thicken.
- Serve as a delicious side-dish with any Indian meal. Enjoy a smidgen with chapatis, rotis, Naan, etc. It also tastes good as a relish-topping for crackers., either by itself, or with a little cream cheese.
Notes
Nutrition
Also tastes good on savory crackers as a snack
Was reminded of good old days n sooo….. yummy taste of methamba ??
Was reminded of good old days n sooo….. yummy taste of methamba ?? Pressure- cooking mango is really a good idea, i prefer jaggery tho’
I like it either way -sugar, jaggery… many times I do a combination – I like the color better with sugar , the jaggery sometimes make it a dull brown. Pressure cooking really helps – sometimes the Kairi is stubborn and doesn’t cook fast – if you add sugar/jaggery before it is fully cooked , the pieces can become hard – I like them to be soft and squishy!
Unforgettable taste and flavour of Methaamba with hot rotis with ghee/butter spread over the rotis. The golden colour, induced by turmeric, is a
visual treat. I prefer the use of 50 per cent jaggery and 50 per cent sugar to enhance the taste.
Even the thought of hot Rotis with ghee and Methambaa is enough to be mouth-watering!
Love methamba. My Mom makes mango gojju, which we eat with rice. Methamba tastes very similar to that and has always reminded me of my Mom’s gojju every time I have tasted it.
I have 3 mangoes in the fridge. Time to make it.?.
I want some too!!
I love the descriptions of the flavors before the recipe, my mom loves fenugreek and I’ve never realized why I wasn;t such a fan, but I think she may be overdoing it haha. Excited to try this!
Methamba has been my go to comfort food. I always make plenty so that it lasts me throughout the year. I prefer it with jaggery. My daughter too loves it.
Golden comfort food!
?
I don’t know how you can make it last all year?!
How does it not get finished?!Do you store it in the freezer?
One of my favorites – love the pressure cooker tip and to use the seed too. Thanks for sharing.
Sometimes the Green mangoes are ‘stubborn’ and take forever to cook! The pressure cooker takes care of that. Also, if you get impatient and add The sugar/jaggery before the mango is fully cooked, the pieces can become hard! I like the pieces to hold their shape, but be soft and a bit squishy!
Hey Sushma,
In Mlore, we have similar dish with fewer spices called cuckoo( phonetically in Tulu) bajje… once the mango is cooked, we squeeze green chille into the mango mush and season with mustard and hing. Will try this for sure!
Hi Beena
I’m discovering so many variations of this since I posted the recipe !
So, the ‘cuckoo‘ does not have any sugar/jaggery at all, is it?
Tart and spicy , but not sweet… Like a pickle- interesting !
This is my favorite!!! Reminded me of my childhood.
That looks so good!
It tastes even better than it looks! Be sure to look for the hardest and greenest looking unripe mangoes you can find for making Methambaa.