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  • Writer's pictureRashmi Gharat

Maharashtrian Methamba | Raw Mango Relish

This special Maharashtrian Sweet Sour Spicy Raw Mango Relish is a must have at the start of Mango season each year. You won’t believe how good this simple Maharashrian Methamba (मेथांबा) made with such limited ingredients and in such less time tastes!

Maharashtrian Methamba in a bowl with spoon and raw mango on side

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I can easily eat just chapati and this finger-lickingly delish Methamba as a meal with nothing accompanying it and still be happy. Fenugreek (Methi) seeds add crunch as well as slight bitterness to the burst of flavours that your taste buds experience as soon as this sweet sour spicy Mango Relish enters your mouth. Check out a quick and easy recipe of how to make Methamba at home below.


Quick, easy to follow video with step-by-step instructions of how to make Methamba:

This delicious Mango Relish / Raw Mango Chutney is a traditional dish from the western state of Maharashtra in India. Also known as Kairas (कायरस) or Kairi ki Launji (लुंजी), it is commonly made in Maharashtrian homes when raw Mangoes are abundantly available.

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Along with Methamba other raw mango recipes (like Aam Panna / Kairi Panha, Instant Mango Chunda, Kairiche Saar / Raw Mango Curry) are also made when raw mangoes are aplenty everywhere.

This Maharashtrian Methamba is a combination of two words – Methi (Fenugreek) and Amba (Mango) – a dish made with combination of Methi and Amba (Fenugreek and Mango).

Methamba ingredients kept in small bowls


Fenugreek seeds (Methi dana), apart from adding crunch add a tiny bit of bitter flavour to this Raw Mango Relish which actually enhances its taste.


Along with raw mango and methi seeds, this Methamba recipe / Kairi Chutney includes a variety of ingredients commonly available in your kitchen like mustard seeds (rai), jaggery (gur/gud), turmeric (haldi) powder and red chilli powder. A combination of sweet, sour, bitter and spicy flavours impart this Maharashtrian style Methamba recipe a unique taste.

"Just a few points to remember when making Methamba"

When making this tangy and sweet Kairicha Methamba (कैरीचा मेथांबा), you only need to keep a few things in mind. Always cook on low heat setting, especially when tempering as Methi (Fenugreek) seeds can quickly burn on high heat.

Raw Mango Relish in 2 bowls with spoon and raw mango on sides

Do not add jaggery (gur / gud) before raw mango (Kacchi Kairi) gets properly cooked and turns soft. You can adjust the amount of jaggery used according to the sourness of raw mangoes.


After adding jaggery only cook till it converts into a syrup and starts bubbling thoroughly. DO NOT overcook, syrup should have a thin flowing consistency as it will thicken as it cools down.

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You can enjoy this Mango Relish with chapati, bhakri, roti, paratha, naan, dal rice (dal chawal), or even on a toast or between slices of bread as a sandwich spread after it has cooled down completely.

You can also store completely cooled leftover Methamba / Aam ki Launji in an air-tight container in refrigerator and enjoy it for next 8-10 days.

Kairi ki Launji in a kadai / pan

In this day and age when we are inundated with fast food, these simple homecooked traditional recipes are like a treasure trove. This authentic Methamba uses just a few basic ingredients and only takes few minutes of your time and yet tastes absolutely amazing, better than any store-bought relish!!

Measurements for all OvalShelf Recipes:

1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml


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Step-by-step instructs with photos for Methamba:

Heat oil in a kadai/pan on low setting and add mustard seeds, fenugreek seeds and asafoetida (optional).

Aam ki Launji - Method 1

To this add raw mango pieces, turmeric powder, red chilli powder, salt and mix.

Methamba recipe - Method 2

Now add water and mix well.

Kairicha Methamba - Method 3

Cook till raw mango becomes soft.

Mango Relish - Method 4

Finally add jaggery and mix.

Kairas - Method 5

Cook till all the jaggery melts, converts into syrup and starts bubbling.

मेथांबा - Method 6

Switch off the heat after it starts bubbling thoroughly.

लुंजी - Method 7

DO NOT overcook, syrup should have a thin, flowing consistency. Syrup will thicken as it cools down.

How to make Methamba - Method 8

 Let it cool down completely.

Raw mango pickle - Method 9

Delicious, sweet, sour and spicy Methamba / Raw Mango Relish is ready! Serve or store in an air-tight container in refrigerator after it has cooled down completely and eat within 8-10 days.

कैरीचा मेथांबा - Method 10


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