Dry roast fenugreek seeds and mustard on low flame for a minute or until fragrant.
Allow the spices to cool down completely and grind them to a powder.
Heat oil in a pan on medium-high heat.Add mustard, cumin and let them splutter.
Now add chana dal, urad dal and fry until they turn light brown.
Add dry red chillies, curry leaves and fry for few seconds or until chillies release the pungent aroma.
Turn off the heat, add chilli powder, salt, ground spices and grated mangoes.
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.