140g raw mango (85g meat), cubed
100g pitted dates, cubed
100g jaggery, cubed
¼ tsp salt
¼ tsp cumin powder (seeds roasted and ground) 
¼ tsp chilli powder

1. In a small saucepan on medium heat, add the raw mango, dates, jaggery and 2/3 cup water. Allow to simmer for 10-15 minutes or until mango is tender and the jaggery and dates have somewhat melted through. When cool to handle, transfer to a food processor along with 1/2 cup of water. Blitz until smooth. Pass through a strainer, discarding anything that remains in the strainer and collecting the chutney beneath. Lastly, add salt, cumin and chilli powder. Stir well.

2. Store leftover chutney in the freezer (good for 2-3 months)