Methambo Recipe (Gujrati Achaar)
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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.
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.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
1 servings
Ingredients
Main Recipe
- 1 1/2 cups raw mango , peeled and cubed
- 1 tsp salt
- 1/2 tsp turmeric powder (haldi)
- 2 cups grated jaggery (gur)
- 4 tsp chilli powder
For The Tempering
- 4 round red chillies (boriya mirch)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/2 tsp fenugreek (methi) seeds
- 2 to 3 sticks cinnamon (dalchini)
- 1/4 tsp asafoetida (hing)
- 4 tbsp mustard (rai / sarson) oil
Method
Main procedure
- Combine the mangoes, salt and turmeric powder and keep aside for 15 minutes.
- Drain out the excess juices.
- Heat the oil in a pan, add the round red chillies, mustard seeds, fenugreek seeds, cinnamon and asafoetida and sauté for a few seconds.
- Add the mango cubes and sauté for 5 minutes.
- Add the jaggery and stir the mixture continuously over a very slow flame till the jaggery has dissolved.
- Cool the mixture completely, add the chilli powder and mix well.
- Bottle in a sterilised glass jar and store in a cool dry place for upto 6 months.
- This pickle is ready to eat after 3 to 4 days.
Methambo recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 2043 Calories |
| Protein | 3.9 g |
| Carbohydrates | 377.5 g |
| Fiber | 9.8 g |
| Fat | 61.9 g |
| Cholesterol | 0 mg |
| Sodium | 2724 mg |
Click here to view Calories for Methambo
The Nutrient info is complete
