Mango Fenugreek Chutney (Methamba)(Totapuri mango dish)

Name: Mango Fenugreek Chutney (Methamba)(Totapuri mango dish)
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Totapuri mangoes (washed, peeled, finely chopped); 1 cup Jaggery; 1 tablespoon Cooking oil; 1 teaspoon Mustard seeds; 2teaspoon Fenugreek seeds/methi seeds; 1/4teaspoon Asafoetida/ hing; 4 to 5 Curry leaves (by choice); As per taste Cumin powder, chill powder, coriander powder; 1/4teaspoon Turmeric powder; As taste Salt; 3 tablespoons Water

Vaishali Suhas @HealthisWealth

Bangalore , India

This delicious chutney cum pickle is a staple in Maharashtrian homes during summers. It's made with cooking raw Totapuri or Raajapuri mango (kachha amba/kairi) with a sizzling tempering of mustard, Fenugreek ( methi), hing, turmeric, chilli powder. It's sweetned with jaggery and it tastes just amazing and super delicious Goes well with Poli ( roti in Marathi), rice, paratha, sandwich, Puri and in Bhel too! Enjoy!
This is a great dish to help in digestion and forming digestive juices!
#worlddigestivehealthday
#WM3 #SD4 #totapurimangodish
#methi #rawmango #mango #chutney #quickrecipes #pickle #mangopickle #cookpadindia

Vaishali Suhas @HealthisWealth

Saved

Ingredients

15 minutes

4 servings

2Totapuri mangoes (washed, peeled, finely chopped)
1 cupJaggery
1 tablespoonCooking oil
1 teaspoonMustard seeds
2teaspoonFenugreek seeds/methi seeds
1/4teaspoonAsafoetida/ hing
4 to 5Curry leaves (by choice)
As per tasteCumin powder, chill powder, coriander powder
1/4teaspoonTurmeric powder
As tasteSalt
3 tablespoonsWater

Saved

Steps

15 minutes

1

First, heat oil in a pan. Splutter mustard, curry leaves and hing. Stir well. Then add the Fenugreek seeds and stir cook till they turn light brown and aromatic.

Mango Coconut Peda
2

Now mix in the chopped raw Totapuri mango pieces, all spices, salt and stir well. Cover and low cook on steam for 3 minutes.

Aam Panna Spiced Mojito
3

Now add 2 tablespoon water, cover and cook till the mangoes are soft.
4

Add in jaggery powder, adjust seasonings, add 1 tablespoon water, cover and cook till you have a syrupy chutney of light brown colour. Remove from heat and cool to room temperature.
5

To make it last longer, mix 1 tablespoon white vinegar and store in an airtight glass jar in refrigerator. Enjoy with roti, Paratha, rice, sandwich, and all other snacks and chaats.

Mango Muffins (Eggless)

Linked Recipes

Mango Coconut Peda

Aam Panna Spiced Mojito

Mango Muffins (Eggless)

Saved

Cooksnaps

Saved

Vaishali Suhas @HealthisWealth

on May 29, 2022 03:27

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc