Raw Mango Tomato Chutney

Steps

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1. 1
   Add 1-2 teaspoons of oil to a pan on low-medium heat. Place the raw mango without seed, halved tomatoes, garlic cloves, and green chilies. Brush a little oil onto the garlic and chilies. Cover and cook for about 5 minutes on low heat.
   ▶ ≈0:23
2. 2
   Open the pan and flip all vegetables one by one: green chilies, garlic cloves, mango pieces, and tomatoes. You'll see beautiful char marks on all the vegetables. Maintain low heat, cover the pan, and cook for another 5 minutes.
   ▶ ≈1:11
3. 3
   The vegetables should be soft and cooked through. Turn off the heat, remove all vegetables to a plate, and let them cool completely. Remove the skin from the tomatoes.
   ▶ ≈1:41
4. 4
   Transfer the cooled vegetables to a mixer jar. Add sliced onion, a handful of fresh coriander leaves with stalk, 1 teaspoon cumin seeds, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon salt. Close and pulse a few times to desired consistency.
   ▶ ≈2:19
5. 5
   For tempering: heat 1.5 tablespoons of oil in a pan. Once hot, add 1 teaspoon mustard seeds. When the mustard seeds splutter, turn off the heat and add 1 teaspoon cumin seeds and curry leaves.
   ▶ ≈2:48
6. 6
   Pour the tempering mixture into the chutney and combine. Store in the refrigerator for up to 2-3 days. Serve with hot rice, curd rice, roti, or other Indian breads.
   ▶ ≈3:03