Mango chutney (mangai pachadi)

I have been wanting to make mango chutney for a long time but it has been very difficult to find raw, sour mangoes in the stores. I found some sour mangoes at the Chinese store, and although expensive, they looked decent enough to serve the purpose. I wanted something tangy to tickle my tastebuds. This actually tastes like a sweet-sour tamarind sauce. Typically, neem flowers are also added, to lend some bitterness, but I have excluded it.

Chutney:
2 raw mangoes
1 cup brown sugar (or jaggery)
1 cup water
1 green chili
Salt to taste

Tempering:
Mustard seeds

Peel the mangoes and cut it in small pieces. In a pan, add water and bring it to a boil. Add the mango slices, slit green chili, and salt. Cook at medium heat. Add the brown sugar after 15 minutes and cook until it looks and gravy-like. In a separate pan, heat some oil, add mustard seeds and allow to splutter. Top the mango chutney with the tempered mustard seeds and serve.