In a pan, heat 2 tablespoons of oil and fry red chillies and fenugreek. Add asafoetida when the oil is hot.
Grind everything with grated mango, salt and turmeric powder to a paste. Add water sparingly, if necessary.
In a pan, heat the remaining 2 tablespoons of oil. Add mustard. After the mustard pops, add the chutney and cook on medium for 5 minutes or until the oil begins to separate.