Dry roast fenugreek seeds and mustard on low flame for a minute or until fragrant.
½ Teaspoon Fenugreek seeds (methi), 1 Teaspoon Mustard
Allow the spices to cool down completely and grind them to a powder.
Heat oil in a pan on medium-high heat. Once oil is hot, add mustard, cumin and let them splutter.
½ cup Oil, 1 Teaspoon Mustard, 1 Teaspoon Cumin
Now add chana dal, urad dal and fry until they turn light brown.
1 Teaspoon Channa dal, ½ Teaspoon Urad dal
Add dry red chillies, curry leaves and fry for few seconds or until chillies release the pungent aroma.
3 Dried red chillies, few Curry leaves
Turn off the heat, add chilli powder, salt, ground spices and grated mangoes.
Salt, ½ Cup Chilli powder, 3 small Green Mango (raw mango)
Mix until well combined.
Serve spicy and tangy green mango chutney as an accompaniment with rice, dal or with any dish of your choice.
Store the rest of the chutney in sterilised glass jars.