Posted on May 21, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Methambo is one of the best known pickles. Gujaratis are great consumers of all sorts of sweet and spicy pickles, with methambo being one of their favourites.
Mustard seeds and round red chillies are first added to the oil, then the mango pieces dressed with turmeric powder and salt are sautéed till tender, after which jaggery is added and cooked till it has dissolved. After the methambo has cooled down completely, it is spiced with chilli powder.
Methambo is very similar to golkeri, but the only difference is that methambo is tempered with whole spices whereas golkeri is not. It is an excellent accompaniment for almost all meals.

Preparation Time : 20 mins.
Cooking Time : 10 mins.
Maturing Time : 3 to 4 days.

Makes 1 1/4 cups.

1½ cups (185 grams) raw mangoes (preferably Rajapuri), peeled and cut into 25 mm. (1″) cubes
1 teaspoon salt
½ teaspoon turmeric (haldi) powder
2 cups (300 grams) grated jaggery (gur)
4 teaspoons chilli powder
For the tempering
4 round red chillies (boria marcha)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon fenugreek (methi) seeds
2 to 3 sticks cinnamon
1/4 teaspoon asafoetida (hing)
4 tablespoons mustard oil
1. Combine the mangoes, salt and turmeric powder and keep aside for 15 minutes.
2. Drain out the excess juices.
3. Heat the oil in a pan, add the round red chillies, mustard seeds, fenugreek seeds, cinnamon and asafoetida and sauté for a few seconds.
4. Add the mango cubes and sauté for 5 minutes.
5. Add the jaggery and stir the mixture continuously over a very slow flame till the jaggery has dissolved.
6. Cool the mixture completely, add the chilli powder and mix well.
7. Bottle in a sterilised glass jar and store in a cool dry place for upto 6 months.
8. This pickle is ready to eat after 3 to 4 days.
Care has to be taken while dissolving jaggery on the flame .
Cook only till the jaggery dissolves and immediately take the pickle out of the flame to prevent the jaggery from getting caramelised.

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