Since them, I have discovered that sometimes - if stars are aligned - we do get good, raw mangoes at Indian stores. I use some for adding in bhel and remaining I use for making instant pickles, chutneys or methamba.
Methamba is sweet-sour-spicy relish made in Maharashtra. It's neither cloyingly sweet not very spicy. Sweet-Sour-Hot-bitter flavors are well balanced in this pickle. This is an instant pickle which is to be consumed in a week or two. It has to be refrigerated.
Raw Mango Relish
1 1/2 cup chopped or sliced raw mango
salt to taste
1 - 2 tsp chili powder
1/4 cup jaggery (or per taste)
1 tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. asafetida
1/2 tsp. turmeric powder
1/4 tsp. fenugreek seeds/Methi
1. Heat oil in a saucepan
2. Add the ingredients for tempering.
3. As they sizzle, add mango slices. Stir. Add 1/2 cup water. Cover and let it cook.
4. Add chili powder, jaggery and salt.
5. Simmer till jaggery is melted and thick gravy is formed.
6. Serve as a side dish with your daily meal.
1. Adjust jaggery depending on the sourness of the raw mango and personal preference.
2. Fenugreek seeds are the integral part of this relish. Please do not omit or substitute.
3. Refrigerate any unused portion. Consume within a week or two.