Wash and wipe dry raw mangoes. Peel and cut them into halves. Remove seeds and cut into one inch sized pieces.
Apply slat and set aside for twenty-four hours. Wash the mango pieces and wipe them completely dry.
Remove stems from red chillies. Grind cloves and cinnamon to a coarse powder.
Heat oil in a pan, add mustard seeds and once they start crackling, add asafoetida, fenugreek seeds and red chillies. Stir-fry briefly.
Add mango pieces and jaggery. Cook on medium heat for five to six minutes or till jaggery melts and coats mango pieces. Remove from heat and sprinkle coarsely ground cloves and cinnamon.
Mix thoroughly, cool and store methamba in a sterilized airtight container. |
