Prepare the Mangoes: Wash the green mangoes thoroughly. There's no need to peel them; the skin adds a lovely texture.

Slice the flesh off the central pit.

Chop all the mango flesh into small, uniform ¼-inch cubes. 2.

Marinate: Transfer the chopped mango to a mixing bowl.

Add ½ teaspoon of the salt and the ground turmeric.

Toss well to coat every piece and set aside to marinate for 10 minutes. 3. Temper the Spices: Place a lidded frying pan or kadai over medium heat and add the oil.

Once the oil is hot, add the black mustard seeds. Wait for them to pop and sizzle – this is crucial for releasing their flavor. 4.

Cook the Mango: Carefully add the marinated mango to the hot oil.

Stir, then cover the pan with a lid.

Cook for about 8 minutes, or until the mango skins darken slightly and the pieces are tender when pierced with a fork. 5. Sweeten and Spice: Uncover the pan and stir in the remaining ½ teaspoon of salt and the ground red chile.

Add the jaggery gradually, stirring continuously. You may not need all of it, so taste as you go to achieve your desired sweetness. 6. Thicken the Chutney: Continue to cook for another 5 minutes, stirring often, until the jaggery has completely melted and the mixture has thickened into a glossy, syrupy chutney.

Remove from the heat. 7.

Cool and Store: Do a final taste test and adjust salt or chile if needed.

Transfer the hot chutney to a clean, sterilized glass jar. Allow it to cool completely at room temperature before sealing and refrigerating. It will keep well in the fridge for up to two weeks.

Don't skip the mustard seed 'pop'! This tempering step, known as 'tadka' or 'vaghar', is fundamental to Indian cooking and infuses the oil with incredible flavor.