INGREDIENTS 

Raw mango medium size -1 (peeled and cut into small chunks)

Garlic pods – 6 with out skin

Curry leaves – 1 spring

Cumin seeds -1 tsp

Red chilli powder -1 tbsp

Cumin seeds powder – 1tsp

Fenugreek powder -1 tsp

Salt -1/2 tbsp

FOR TEMPERING

Oil – 1/3 cup

Cumin seeds -1/2 tsp

Mustard seeds -1/2 tsp

Fenugreek seeds -1/3 tsp

Garlic pods – 4 ( mashed with skin)

Broken red chilles- 8 pieces

Curry leaves- 2 springs

Asofotida- 4 tsp

METHOD

1. Wash the mango well and cut into small pieces with out skin. Keep it aside.
2. Mash 1 tsp of cumin seeds, 6 garlic pods and curry leaves into a coarse paste in a motar and pestle.
3. Then add mango pieces and mash it into a coarse paste. Keep it aside.
4. Add red chilli powder, salt, cumin powder and fenugreek powder to the coarse paste. Mix well and keep it aside.
5. Take a small kadai. Heat oil in it. Add cumin seeds, mustard seeds and fenugreek seeds.
6. When it starts spluttering, add mashed garlic, broken red chilles and curry leaves. Fry for a second.
7. Add asafoetida and mix well and pour it on the mixed mango masala. Mix well and adjust salt.

SUGGESTION
If  you want to make this chutney using a grinder, first grind cumin seeds, garlic and curry leaves into a coarse paste.
Then add mango pieces and grind again. The remaining procedure is the same.