Take 2 large Rajapuri raw mangoes and grate them using a coarse grater. You should get about 3 cups (approximately 500 grams) of grated mango.

Next, add 500 grams of sugar (sakar) into a mixer jar and grind it into a fine powder. Add 3 cups of this powdered sugar to the grated mango and mix well until the sugar completely melts.

Now place a kadai on the stove and cook the mixture on a low flame until the grated mango absorbs the sugar syrup and turns slightly transparent.

Then add ½ tsp turmeric powder, 2 tbsp Kashmiri red chilli powder, salt to taste, and 1 tsp black salt. Mix everything well.

Meanwhile, in a pan, add 1 tsp fennel seeds, 1 tsp cumin seeds, ¼ tsp ajwain, 3 cloves, a 1-inch piece of cinnamon, and 3 cardamoms. Sauté lightly, then transfer to a plate and coarsely crush the spices using a mortar and pestle.

After about 18–20 minutes of cooking on low flame, the chutney will thicken and reach a one-string consistency. At this stage, add the coarsely crushed masala and mix well.

Switch off the flame and add 1 tbsp lemon juice. You can also use vinegar instead.

Your chutney is ready. Let it cool completely, then store it in a sterilized, airtight glass bottle. It stays good for up to 1 year in the refrigerator.

Serve the chutney with thepla, puri, or gathiya.