Categories
Healthy food

(161)Kachi keri no Methambo

Ingredients

  • 3 half ripe Mangoes.( Approx.500 gms)
  • ½ cup Sugar.
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ½ inch Cinnamon stick.
  • 4 Clove .
  • 2 whole red chillies.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Salt.

Method

  1. Wash and peel all mangoes.
  2. Cut all mangoes in to 1 inch size pieces.
  3. In steel kadhai heat 1 tbsp. oil.
  4. Add Cumin seeds and wait for crackling sound.
  5. Add remaining spices and give one quick stir.
  6. Now add Mango pieces and cook on slow flame. Cook till it becomes tender.
  7. Add salt, sugar and turmeric powder. Stir continuously.
  8. When sugar dissolves mix red chilli powder and switch off the flame.
  9. Store in glass jar once it’s cool down.
  10. Enjoy your methambo with dudhi na thepla, dudhi na muthia, methi na thepla, methi na muthia, Handvo, besan dhokla, idra dhokla, white dhokla, moongdal dhokla , vegetable handvo, Mix dal Appe, Oats Coconut Appe, khakhra, roti, paratha, besan chila or as you wish

2 Desi sour half ripe Mangoes
1 less sour (Totapuri) mango
2½ cup Mangoes.
Tempering Ingredients.
Ready Methambo
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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