Chutney preparation:

In a kadai add mustard seeds and dried red chillies.

Then add the mango pieces, salt and turmeric powder.

Add little water and cook the mangoes.

Dry roast the paanch phoron and lightly grind in mortar and pestle, do not grind to fine powder because the fenugreek will make it bitter.

Once the mangoes are cooked add the sugar and simmer for 2-3 minutes.

Sprinkle the ground paanch phoron and mix it. Keep it covered. 

When it comes to room temperature mash the mangoes with a spoon or with hand.

Cake preparation:

Sieve the flours with baking soda and baking powder for 5-6 times.

Beat the egg till light and fluffy, then add sugar and beat till creamy.

Add raw mango crush, oil and the chutney, mix everything.

Fold in the flour little by little, add warm water to adjust the consistency of the batter.

Pour in a greased baking dish, bake in a preheated oven at 180 degrees for 30-40 minutes or until skewer comes out.

You can serve with some more chutney on the top for a more sweet and tangy flavor.