Heat a pan and dry roast peppercorns, cumin and fennel seeds for a minute. Add peeled & diced raw mango into the pan. Sprinkle salt, black, vinegar & sugar. Lower the heat cover and cook for 10 minutes.
Now add turmeric, chilly powder and pumpkin seeds and cook on low heat till the chutney thickens. Remove and cool completely before filling a small jar.