Instant Pot Spicy Mango Chutney

Instant Pot Spicy Mango Chutney

Put oil into Instant Pot insert and select the sauté setting. Add the green onions, coriander, garlic, ginger and chilli. Sauté for 2 minutes, stirring frequently. Add the spices and bay leaf, sauté for 1 more minute.

Add the chopped mango, mix well and sauté for 1 minute. Add the honey, apple cider vinegar, salt, mix well and sauté for 1 minute. Close the lid and set the pressure release valve to seal. Adjust to pressure cook on high for 10 minutes.

Allow to naturally release till pin drops, about 15 minutes. Move seal to vent, then open the lid. Change setting to sauté again mixing regularly until it thickens, about 5-10 minutes or to your preference.

When done, put into a sterilised jar and allow to cool to room temperature, then put in the fridge for at least 6 hours

Serve with grilled/BBQ chicken, meats, pork etc or poppadoms.

Notes

• Can add or remove the chilli, depending on how spicy you would like the chutney
• Can be thinned out to use as a marinade
• The mangoes mash up during the mixing
• Sauté for longer if you want a thicker chutney, but mix regularly to avoid burn notice on instant pot

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Instant Pot Spicy Mango Chutney

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Prep Time 15 mins

Cook Time 20 mins

Servings 10

Calories 64kcal

Ingredients

• 3 cups ripe mango chopped
• 1 tbsp chopped green onions
• 1 tbsp chopped fresh coriander
• 2 cloves garlic minced
• 1 2 x2cm fresh ginger minced
• 1 medium hot chilli diced
• ½ tsp paprika
• ½ tsp cumin seeds
• ½ tsp freshly ground black pepper
• ¼ tsp cinnamon
• 2 tsp salt
• 1 bay leaf
• 6 cardamom pods bruised
• 2 tbsp olive/vegetable oil
• ½ cup apple cider vinegar
• ¼ cup honey

Instructions

• Chop, dice and mince everything before you start
• Put oil into Instant Pot insert and select the sauté setting
• Add the green onions, coriander, garlic, ginger and chilli. Sauté for 2 minutes, stirring frequently
• Add the spices and bay leaf, sauté for 1 more minute
• Add the chopped mango, mix well and sauté for 1 minute
• Add the honey, apple cider vinegar, salt, mix well and sauté for 1 minute
• Close the lid and set the pressure release valve to seal
• Adjust to pressure cook on high for 10 minutes
• Allow to naturally release till pin drops, about 15 minutes
• Move seal to venting, then open the lid
• Change setting to sauté again mixing regularly until it thickens, about 5-10 minutes or to your preference
• When done, put into sterilised jar and allow to cool to room temperature, then put in the fridge for at least 6 hours
• Serve with grilled/BBQ chicken, meats, pork etc or poppadoms

Notes

Can add or remove the chilli, depending on how spicy you would like the chutney
Can be thinned out to use as a marinade
The mangoes mash up during the mixing
Sauté for longer if you want a thicker chutney, but mix regularly to avoid burn notice on instant pot

Nutrition

Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 467mg | Potassium: 110mg | Fiber: 1g | Sugar: 14g | Vitamin A: 598IU | Vitamin C: 19mg | Calcium: 11mg | Iron: 1mg