Place chopped raw mango in a mixer jar and blend roughly.

Add chopped onion and blend again, keeping it coarse.

Add red chili powder and salt, blend for a few seconds.

Add crushed peanuts and blend briefly, keeping the texture chunky.

Heat oil in a small pan. Add mustard seeds and cumin seeds; let them crackle.

Add asafoetida to the oil, curry leaves then pour this tempering over the chutney.

Serve this chatani with bhakri or chapati