Keri Launji - Raw Mango Chutney

Peel and chop the raw mangoes into small pieces.

Heat oil in a pan and add mustard seeds. Let them splutter.

Add nigella seeds (kalonji), coriander seeds, and a pinch of asafoetida (hing). Stir for a few seconds until aromatic.

Add turmeric powder, red chili powder, and coriander powder. Mix well.

Add the chopped raw mango pieces and stir to coat them with the spices.

Add salt to taste and cook the mangoes on medium heat until they soften.

Once the mangoes are cooked, add jaggery and stir until it melts and blends with the mango mixture.

Cook for a few more minutes until the chutney thickens and achieves a glossy texture.

Remove from heat and let it cool. Store in an airtight container.