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

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• 2 each raw mangoes (approx. 1.5 lbs or 3 cups diced)
  Ingredient note

  Source: 2 raw mangoes (approx. 1.5 lbs or 3 cups diced)
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• ½ teaspoon mustard seeds
  Ingredient note

  Source: ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
  Ingredient note

  Source: ½ teaspoon cumin seeds
• ½ teaspoon fenugreek seeds (methi)
  Ingredient note

  Source: ½ teaspoon fenugreek seeds (methi)
• ½ teaspoon nigella seeds (kalonji)
  Ingredient note

  Source: ½ teaspoon nigella seeds (kalonji)
• ½ teaspoon fennel seeds
  Ingredient note

  Source: ½ teaspoon fennel seeds
• ⅛ teaspoon asafoetida (hing)
  Ingredient note

  Source: ⅛ teaspoon asafoetida (hing)
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• ½ cup water
  Ingredient note

  Source: ½ cup water
• ½ cup jaggery (approx. ¼ lb, chopped or grated)
  Ingredient note

  Source: ½ cup jaggery (approx. ¼ lb, chopped or grated)
• 2 teaspoons kashmiri red chili powder (adjust to taste)
  Ingredient note

  Source: 1 to 2 teaspoons kashmiri red chili powder (adjust to taste); upper source range endpoint used for shopping.
• 1 teaspoon chaat masala
  Ingredient note

  Source: 1 teaspoon chaat masala

1. Rinse, dry, peel, and dice the raw mangoes into ¾-inch cubes.
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. 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.
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. Turn off the heat and let the chutney cool completely. Store in a clean and dry glass jar.
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.