Dry roast the cumin and fennel seeds in a pan. Then, grind them to a coarse texture. Keep it aside to be used later.

Take the jaggery blocks and either slice it roughly using a knife or pound it into chunky bites. Keep it aside to be used later.

Place a heavy bottom pan on medium heat and pour the oil. Once the oil heats up, drop the mustard seeds and dry red chili. Let it splatter for a few seconds and then, drop the diced mango. Stir to mix it around. Sprinkle the turmeric powder, salt and sugar (sugar will help to soften the mango but you can avoid it, if you don’t want to add sugar). Mix everything, cover the pan and cook for 5 minutes.

Drop the jaggery and mix it around. Cover and cook for 5 minutes. The jaggery should completely melted.

Sprinkle ¾ portion of the spice mixture that you had kept aside. Mix it all around. Cover and cook for 3 minutes. The mango should be tender by now. If not, continue covered cooking until a fork goes smoothly through the mango, when poked. You don’t want the mango to cook down completely.

Once the mangoes are soft, remove the cover and let it simmer for 3 more minutes. It will look very saucy but once it’s cooled, the sauce will turn thick and would coat the mango slices.

Once cooled, store it in clean, airtight glass jars and sprinkle remaining ¼ portion of the spice mix on top of the chutney.