Mango(semi ripe/raw)-1 medium sized
Purple onion 1 small bulb
Green chilies 3
Garlic 2 beads
Salt

For Tempering:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Remove seed and peel the mango. Chop them down. Chop chilies and onion as well.

Heat few spoons of oil and fry all the ingredients in it for quick 2-4 minutes.

Then wet-grind them using very limited water. Do not over grind to paste. Let this be coarsely done.

In a seperate apn, heat oil and add the tempering items and them run this seasonning over the chutney prepared!

Serve to go with idly or dosa. Very tangy chutney!