Raw Mango Chutney (Tangy, Sweet, and Spicy!)

1. 1

   Rinse, dry, peel, and dice the raw mangoes into ¾-inch cubes.

2. 2

   In a medium pan, heat oil on medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, kalonji, fennel seeds, and hing. Sauté for 30 seconds until the fenugreek turns light golden.

3. 3

   Add diced mangoes, salt, and water. Mix well, cover, and cook for 8–10 minutes or until the mango pieces are soft but still hold their shape.

   10 min
4. 4

   Stir in jaggery, Kashmiri chili powder, and chaat masala. Cook uncovered just until the jaggery melts and the chutney begins to gently boil.

5. 5

   Turn off the heat and let the chutney cool completely. Store in a clean and dry glass jar.

Storing

1. 6

   Refrigerator: Store in the fridge for up to 2 weeks. The flavors deepen over time, and it tastes even better the next day. Note: Always use a clean, dry spoon to avoid introducing moisture or contaminants.Freezer: You can also freeze it in small portions for up to 2 months. Thaw overnight in the refrigerator before using.