|Raw mango||1 1⁄2 Cup (24 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Jaggery||2 Tablespoon, grated|
|Chili powder||1 Teaspoon|
|For the tempering|
|Mustard seeds||1⁄2 Teaspoon (Rai)|
1 In a blender jar, add all the ingredients except the tempering ingredients.
2 Blend well until smooth.
3 In a small frying pan, heat the oil.
4 Add in the mustard seeds and let them crackle.
5 Pour over the prepared chutney.
6 Serve as an accompaniment with Indian dishes.
7 Can be stored refrigerated for up to 7 days