Peel and cut the mango into small size pieces.

Then in a pressure cooker, add mango pieces and 1 cup of water. Cover the lid and pressure cook it on a medium flame for 2 whistles.

Meanwhile in a pan, add cumin seeds, fennel seeds, ajwain, methi dana, and cardamom seeds. Sauté for 2 min and then crush it into powder with a rolling pin.

Then the pressure cooker releases its pressure naturally, then takes out mango pulp from it and sieves it.

Now mango pulp is 2 cups then takes equal grind equal amount or 2 cups mishri (sugar) into a mixer jar and grinds it into fine powder.

Then in a pan, add mango pulp and sugar. Mix well.

Now place pan on gas and cook it on low flame.

Then add turmeric powder, red chili powder, and salt. Mix well and cook the mixture till it slightly thickens. Do not overcook it.

Remove pan from gas and add prepared crushed masala in it. mix well.

When the chutney mixture cools down then store it in an airtight container and the refrigerator for longer shelf life.

Peel and cut the mango into small size pieces.

In a mortal pestal, add mango pieces and salt. crush it.

Then add garlic cloves, turmeric powder, cumin seeds, kashmiri red chili powder, and jaggery. Crush it.

In a pan, add oil and hing. Then add the crushed paste and sauté till oil separates from its sides.

Switch off the gas and cool down the chutney completely.

then store it in an airtight container and the refrigerator for longer shelf life.