1 tsp Fenugreek Seeds (roasted)
2 sprigs Curry Leaves
1 pinch Mustard (for seasoning)
1 tsp Mustard Seeds (roasted)
1 pinch Asafetida
1 1/2 tbsp Oil
500 g Raw Mango
4 Red Chilies (roasted)
Salt to taste
How to make Mango Chutney
Chop the raw mango into small pieces and grind them well.
Mix red chilies, salt, mustard seeds, fenugreek seeds and grind.
Spoon the rough paste to a serving dish.
Take a frying pan and heat some mustard in oil for few minutes.
Now add curry leaves and Asafetida.
Spread it on the chutney.