Firstly, wash the 4 mangoes thoroughly. Then, cut the mangoes into longitudinal pieces without peeling the skin. (Pro tip: You can keep the skin if desired.)

Take a wok and add 1 cup of water. Then, add the mangoes to it. Add less than ½ tbsp of salt. Allow them to par-boil.

Remove the par-boiled mangoes from the water and place them in a bowl.

Place the wok on the stove. Add 1 tbsp of five spices (panch foron), dry red chili, and 1 tbsp of fennel seeds to the wok, and dry roast them. Take them off the heat when they start emitting a nice aroma and grind them.

Add 1 tbsp of oil to the wok. Add 1 dry red chili and sauté it until a pleasant aroma emerges. Then, add 1 cup of water and bring it to a boil.

Add slightly less than ½ tbsp of turmeric powder into the boiling water. Remove the red chili, as leaving it in will make the chutney hot rather than tangy and sweet.

Add the sugar and mix it well. Let the sugar melt, then add the parboiled mangoes to it.

Add the roasted spice powder. Mix everything thoroughly. Add slightly less than ½ tbsp of salt. Add the red chili into the chutney. Now mix everything once more. (Pro tip: If desired, you can add the water from boiling the mangoes.)

Mango chutney is ready and can be served.