Authentic Methamba Recipe | Aam Ki Launji Recipe is a sweet and tangy mango pickle that is popular in Maharashtrian cuisine.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.It is sweetened with jaggery and gets a spicy kick from red chilli powder and it has bitterness from fenugreek seeds.So it has both sweet and tangy taste at the same time.

It is generally served as a side dish with Chapati,Paratha or Masala Puri but also can be served with Curd Rice and Varan Bhaat (dal rice).

It remains good for 2-3 weeks on refrigeration.

Celebrate this mango season with this delicious preparation of Meethamba and share your feedback with us in the comment section below.

For more such Mango Recipes just go through the below mentioned recipes on this blog ;

• Aam Panha
• Ambedal
• Kairi Loncha
• Kairichi Koshimbeer
• Kairi Bhaat
• Mango Frooti
• Aamrakhand

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Authentic Methamba Recipe | Aam Ki Launji Recipe

course : side dish

cuisine : maharashtrian

prep : 5 minutes

cook : 15 minutes

total : 20 minutes

servings : 4

author : suchita pradeep satpute

Ingredients :

• 2 Medium-sized Raw mangoes,peeled and chopped into small pieces
• 1 cup Grated Jaggery
• 1 tsp Mustard seeds
• ½ tsp Fenugreek seeds (methi)
• ¼ tsp Asafoetida | Hing
• ½ tsp Turmeric powder
• 1 tsp Red Chilli powder
• Salt to taste
• 2 tbsp Oil

Step by step method of preparing Authentic Methamba Recipe | Aam Ki Launji Recipe

• Heat oil in a pan and add mustard seeds.Let them splutter.
• Temper it with asafoetida or hing.
• Add fenugreek seeds and saute for a few seconds until they turn slightly golden brown.
• Add chopped mango pieces to the pan and saute for a couple of minutes.
• Add turmeric powder,red chilli powder and salt to the mangoes.
• Mix well.
• Cook the mangoes on low heat until they become soft and tender, stirring occasionally.
• Once the mangoes are cooked,add jaggery to the pan and mix well.
• Cook the mixture on low heat until the jaggery dissolves completely and the methamba thickens slightly.
• Turn off the heat and let the methamba cool down to room temperature.
• Once cooled,transfer the methamba to a clean,dry jar and store it in the refrigerator.
• It will last for 2-3 weeks if refrigerated properly.
• Enjoy your homemade methamba as a delicious accompaniment to your meals.

If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram,Facebook,Youtube,Pinterest or Twitter for more vegetarian inspirations.

Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video updates.