Methamba / Kairas - Raw Mango Relish

Although its raining dogs and cats in most parts of India, here in Mohali the long hot summer still continues :(  The only thing making me feel happy at this time is that the local markets here still have plenty of my favourite summer delight - Mango ! From desserts to savories, from side dishes to main course this stone fruit made its presence in my kitchen throughout the season. And before i bid adieu to the king of fruits, here is a simple yet flavorful raw mango relish from Maharashtrian Cuisine for all my readers.

Methamba  or Kairas is a tongue ticking summer special recipe made from raw mangoes. Raw mango preparations are common throughout India during Summer season and they are known by different names. In south India it is called raw mango pachadi , in North India we have a some what similar preparation  called chunda and in Maharashtra it is called Methamba or Kairas. Methamba word can be split as Methi ( Fenugreek) + Amba ( which means Mango) . Also Kairas originates from two words, kai coming from kairi (raw mango) and ras (juice). So basically Methamba or Kairas is a raw mango preparation seasoned with fenugreek seeds and simmered in its juices. Kairas is sweetened with jaggery and gets its spicy kick from red chilly powder. So it has bitterness from fenugreek seeds, is sweet , spicy and tangy all at the same time. 

Methamba or Kairas is generally served as a side dish with chapati , paratha or masala puri but it also can be had with curd rice or waran bhat ( dal rice). It remains good for 2-3 weeks on refrigeration. So if you are a mango lover like me and haven't yet tried this irresistible and an absolute palate pleasing relish , do give this easy recipe a try ..trust me you will thank me for this :)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 5-6 

Ingredients:

• 2 medium or 4 small raw mangoes ( approx 250 grams)
• 1/2 cup jaggery powder
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon red chilly powder
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida
• 2 tablespoon oil
• Salt to taste

Method:

1. Rinse the raw mangoes and pat dry. Peel and chop them roughly.

  2. Heat oil in a pan. Add mustard seeds. Once they splutter add cumin seeds. let the seeds crackle. Now add fenugreek seeds . Once the seeds become golden brown add asafoetida followed by turmeric powder.

  3. Add the raw mango pieces and stir fry for 1-2 minutes.

  4. Add red chilly powder. Mix well and fry for a minute or so. 

  5. Add 1 1/2 cup water and cover cook until the mangoes become soft and tender.

 6. Lastly add the jaggery powder. Mix well and simmer until the jaggery gets completely dissolved and an oil layer floats above the mango pieces. The relish is neither dry nor runny in consistency.

  7. Allow the methamba to cool down. Store in an air tight container. Enjoy the irresistible methamba  with hot paratha or masala puri. 

  Notes:

• You can grate the raw mango to fasten the cooking process.
• Can use brown sugar or regular sugar if you do not have powdered jaggery .
• Do not skip adding fenugreek seeds as they lend a distinct flavor to the relish.