Quick Mango Chutney / Mango Season Special

This mango season is incomplete without this khatta meetha and theeka, quick homemade mango chutney with puris.


Refined oil 1 Tablespoon
Nigella seeds 2 Teaspoon
Garlic 2 Clove (10 gm)
Ginger 2 Teaspoon
Red chilli 1
Turmeric powder 1/4 Teaspoon
Coriander powder 1 Teaspoon
Cumin powder 1/2 Teaspoon
Cinnamon powder 1/4 Teaspoon
Cloves 1/4 Teaspoon , powdered
Raw mango 1 Cup (16 tbs)
Sugar 2 Cup (32 tbs)
Salt 1/4 Teaspoon
Vinegar 1 Cup (16 tbs)
Ripe mango 1 Cup (16 tbs)
Water 1 Cup (16 tbs)
Cardamom powder 1/4 Teaspoon



1. Heat the oil over medium-high in a medium stock pot.

2. Sauté the ginger, garlic and red chilies for a minute.

3. Add the spices and sauté for another minute.

4. Add the diced mangoes, sugar, salt, and vinegar and stir to combine.

5. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour.

6. Remove from heat and allow it to cool.


7. Serve with puris.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4