Raw mango sweet pickle/Jam

मेथाम्बा

Dark green raw mangoes start arriving in the markets as the new year starts. I usually make this मेथाम्बा in this season. This lasts for a week ( If eaten as an accompaniment!!!)Aambadal and panhe (आम्बाडाळ  आणि पन्हे )are other varieties prepared from raw mango, which I will post after गुढी पाडवा.

Ingredients
1 cup raw mango pieces(peel off the skin)
2 cups jaggery ( depends on the sourness of the mango)
salt to taste

Tempering
2tsp oil
1 tsp mustard seeds
1 tsp asafoetida
1/2 tsp fenugreek
1/2 tsp turmeric powder
4-5 dry red chilies

Method

• Wash and peel off the skin of raw mango. Cut in halves. Remove the seed. Cut into 1 inch squares approximately.
• Heat oil in the pan. Add tempering ingredients one by one. As they sizzle, add mango pieces. Stir well and add a cup of water over it.
• Let the water boil and the pieces get cooked.
• As the pieces become transparent, add jaggery in it. Continue cooking till jaggery dissolves and the syrup becomes thick.
• Add salt to taste.
• Serve as an accompaniment with chapati or rice-n-curry.

Note
If the red chilies are not hot, add red chili powder in addition. The sour taste of raw mango, spice of red chili and sweetness of jaggery should be of equal strength. The aroma of fenugreek enhances all these flavors.