Peel and thinly slice the raw mangoes.

Dry roast fenugreek seeds until fragrant and let cool.

Sauté cumin seeds until fragrant and let cool.

Grind the cooled fenugreek and cumin seeds into a fine powder.

Heat coconut oil in a pan.

Add the ground spice powder and sauté for a minute.

Add asafoetida and fry for 30 seconds.

Add the mango slices and cook for 5 minutes.

Add grated jaggery, red chili powder, and salt.

Add water and cook for 5 minutes until the jaggery melts.

Cook for 5 more minutes until the chutney thickens.

Cool and store in an airtight container.