Methambo - Raw Mango Sweet & Sour Instant Pickle - Vaghariyu Gujarati Style

Name: Methambo - Raw Mango Sweet & Sour Instant Pickle - Vaghariyu Gujarati Style
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 big size raw mango; 1 cup jaggery (cut mangoes : grated jaggery); 4 tsp oil; 1 tsp mustard seeds; 1/2 tsp fenugreek seeds; 1/4 tsp black pepper corns; 4 cloves; 1 small stick cinnamon; 1 bay leaf; 2 dry red chilies; 1/4 tsp hing; 1/2 tsp turmeric powder; 3 tsp kashmiri red chilli powder; 1/8 tsp salt

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#ID #IngredientDetectives #Mission2
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Methambo - word is derived from meetha (sweet) and ambo (mango). This Gujarati pickle has sweet and sour taste. Pickle is known as Athanu - in Gujarati language.
Methambo is also known as Vaghariyu in the Gujarati language. Its taste is just like mango jam, but obviously, no preservatives, no chemicals, and no artificial color are added. It can be served with roti, puri, phulka, paratha, and thepla . Perfect for kids to roll roti or wraps with this aachar. Try once, and you will enjoy it.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

10 minutes

4 servings

1big size raw mango
1 cupjaggery (cut mangoes : grated jaggery)
4 tspoil
1 tspmustard seeds
1/2 tspfenugreek seeds
1/4 tspblack pepper corns
4cloves
1small stick cinnamon
1bay leaf
2dry red chilies
1/4 tsphing
1/2 tspturmeric powder
3 tspkashmiri red chilli powder
1/8 tspsalt

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Steps

10 minutes

1

Wash raw mango. Peel off its skin. Cut in dices. Keep ready, grated jaggery as equal to mango dices in a cup.
2

Take a pan, add oil, mustard seeds, fenugreek seeds, hing, bayleaf, cloves, black pepper corns, cinnamon stick, and dry red chilies. Do tempering.
3

Add mango pieces, stir it. Add salt and turmeric powder. Mix well. Cover the lid. Cook on a very low flame. Periodically stir it.
4

Mango will release its natural water. It will cook in 5 to 7 minutes. Now add jaggery, mix well. Cook 2 to 3 minutes. Add kashmiri red chili powder. Stir well. Don't overcook. Otherwise, jaggery syrup will turn very thick when cooked down completely. Keep it as runny syrup.
5

When cools down completely, transfer in a glass jar and bowl. It is ready to serve and enjoy..

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Manisha Sampat @PURE_VEG_TREASURE

on April 30, 2025 13:43

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐