By Aditi Saraswat
May 30, 2026
When mangoes are flooding in the summer season, this instant mango chutney is one of the fastest and easiest ways to enjoy them. Sweet, tangy, spicy, and filled with summer taste, this instant chutney pairs perfectly with parathas, snacks, grilled side dishes, and festive meals.
2 cups ripe mango, peeled and diced 2 tbsp jaggery (adjust to taste) 1 tbsp lemon juice ½ tsp red chilli powder ½ tsp roasted cumin powder ¼ tsp black salt ¼ tsp regular salt 1 tsp oil ½ tsp mustard seeds 6-8 curry leaves 1 dried red chilli
Peel and chop the ripe mangoes into small pieces. Pick a bit firm mangoes so that the chutney keeps some texture rather than becoming too smooth.
In a pan, heat oil in a pan and add mustard seeds to it. Once they splutter, add curry leaves and dried red chilli to make a fragrant base.
To this base, now add chopped mangoes and cook them gently for about two to three minutes.
Now, mix in jaggery, red chilli powder, roasted cumin powder, black salt, and regular salt to this and mix it until everything covers the mango pieces.
Add lemon juice and cook for another minute or two to brighten the flavours and give the chutney its compelling sweet-sour finish.
Let the chutney cool down a bit before serving. Enjoy it with parathas, pakoras, grilled paneer, kebabs, or as a summer dip.