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Instant Pot Mango Chutney

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Looking for a simple way to create chutney that’s loaded with taste and flavor? Check out this easy recipe for Instant Pot Mango Chutney. The sweetness of the mango and the spiciness of the chili make this mango chutney recipe the perfect combination to serve with a variety of dishes.

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Why You’ll Love This Recipe

  • Tropical Twist: Fresh Mango chutney can brighten your meals with the refreshing, tangy sweetness of mangoes.
  • Versatile Condiment: You can make mango chutney to pair with savory dishes, meats, cheeses, or breads for an instant flavor boost.
  • Effortless Preparation: The Instant Pot ensures a smooth, thick and fresh mango chutney with minimal fuss.

Recipe Ingredients

  • Diced Mango: Ripe Mangoes add a sweet and tangy flavor to the chutney, providing a tropical twist.
  • Green Onions: Contributes a mild onion flavor that complements the sweetness of the mango.
  • Fresh Coriander: Adds a fresh and vibrant herbaceous taste to the chutney.
  • Minced Garlic: Provides a subtle, savory flavor that enhances the overall taste of the chutney.
  • Fresh Ginger: Adds a zesty and slightly spicy kick to the chutney.
  • Red Chili Pepper Flakes: Adds heat and a touch of spiciness to balance out the sweetness of the mango.
  • Paprika: Gives the chutney a mild smoky flavor and a beautiful red color.
  • Cumin Seeds: Enhances the overall depth of flavor with its earthy and slightly nutty taste.
  • Freshly Ground Black Pepper: Adds a hint of spiciness and warmth to the chutney.
  • Cinnamon: Adds a subtle warmth and hint of sweetness to the chutney.
  • Salt: Enhances the flavors of all the ingredients and balances out the sweetness.
  • Bay Leaf: Infuses a subtle aromatic flavor into the chutney.
  • Cardamom Pods: Provide a unique and fragrant flavor that pairs well with the mango.
  • Olive/Vegetable Oil: Helps sauté the ingredients and adds richness to the chutney.
  • Apple Cider Vinegar: Adds a tangy acidity that balances the sweetness and enhances the overall flavor.
  • Honey: Provides a natural sweetness to complement the mango and help balance the flavors of the chutney.
Instant Pot Mango Chutney Ingredients

How To Make Instant Pot Mango Chutney?

Step One: Prep Ingredients

Chop, dice, and mince everything before you start.

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Step Two: Sauté Aromatics

Put oil into the Instant Pot insert and select the sauté setting. Add the green onions, coriander, garlic, ginger, and red pepper flakes. Sauté for 2 minutes, stirring frequently.

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Step Three: Add Spices

Add the spices and bay leaf, sauté for 1 more minute.

Step Four: Add Mango

Add the chopped mango, mix well, and sauté for 1 minute.

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Step Five: Add Sweeteners And Vinegar

Add the honey, apple cider vinegar, salt, mix well, and sauté for 1 minute.

Step Six: Pressure Cook

Close the lid and set the pressure release valve to seal. Adjust to pressure cook on high for 10 minutes.

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Step Seven: Natural Release

Allow to naturally release till the pin drops, about 15 minutes.

Step Eight: Thicken The Chutney

Move the seal to venting, then open the lid. Change the setting to sauté again, mixing regularly until it thickens, about 5-10 minutes or to your preference. Mash your mixture using a potato masher to get a chunky texture.

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Step Nine: Store And Serve

When done, put your mango chutney into sterilized jars and allow to cool to room temperature, then put in the fridge for at least 6 hours. Serve with grilled or BBQ chicken, meats, pork or poppadoms.

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Cooking Tips

  • Spice: You can add or remove the chilli pepper flakes, depending on how spicy you would like the chutney.
  • Marinade: This recipe can be thinned out to use as a marinade.
  • Mashing: For the best mango chutney be sure to use a potato masher.
  • Saute: Sauté for longer if you want a thicker chutney, but mix regularly to avoid the Burn Notice on the Instant Pot.
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Variations

  • Add Mustard: Add mustard seeds to your fresh mangos for a more tangy flavor profile.
  • Sweet and Sour Fusion: Introduce a hint of tamarind paste or vinegar alongside the sweetness of the mangoes for a delightful balance of flavors.
  • Bell Pepper Addition: Enhance the flavor and texture by adding finely diced bell pepper to your mango chutney for a pop of color and mild crunch.

Substitutions

  • White Vinegar: You may switch the apple cider vinegar for white wine vinegar to achieve a sharper tanginess in your mango chutney.
  • Brown Sugar: Swap out the honey for brown sugar to add a rich caramel-like sweetness to your mango chutney.

Storage Instructions

  • Storage: Let the Instant Pot Mango Chutney cool to room temperature, then transfer it to an airtight container or seal it tightly with plastic wrap.
  • Freezing: Label the container with the freezing date and freeze for up to 2-3 months to preserve the vibrant flavors of the mango chutney.
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What To Serve With This Recipe?

  • Salmon Or Fish: Mango chutney adds a sweet and tangy flavor that complements air fried Salmon.
  • Indian Dishes: Serve mango chutney alongside classic Indian dishes like chicken tikka masala, samosas, or curry for a burst of fruity flavor.
  • Cheese Platter: Pair mango chutney with sharp cheeses like cheddar or aged gouda for a delicious sweet and savory combination.
  • Sandwiches And Wraps: Spread mango chutney on sandwiches or wraps with cream cheese for an extra layer of flavor, especially with grilled chicken or turkey.
  • Rice Dishes: Serve mango chutney as a condiment alongside rice dishes such as biryani or pilaf to add a hint of sweetness and acidity.
  • Charcuterie Board: Include mango chutney as part of a charcuterie board with cured meats, crackers, and other accompaniments for a delightful contrast of flavors.

FAQ’S

What Is Chutney?

Chutney is one of those dishes that go really well with other types of foods. It’s a simple spread that you can apply to sandwiches, bread, or even have it as a topping for cheeses as well. It’s a tad bit more savory than a jam and it’s loaded down with a complex, but delicious, array of flavors.

Can I Use Frozen Mango In This Recipe?

Yes, you can definitely use frozen mango in your mango chutney recipe. Frozen mango can be a convenient option, especially when fresh mangoes are out of season or not readily available. Simply thaw the frozen mangoes before using them in your recipe, and be sure to adjust the cooking time slightly as frozen mangoes may release more moisture during the cooking process. Overall, using frozen mango can still result in a delicious and flavorful mango chutne

How To Thicken Mango Chutney?

To thicken your chutney, simmer it longer to evaporate excess moisture or add a thickening agent like cornstarch mixed with water.

You can achieve the desired thickness by using the Instant Pot’s saute function or by simmering the chutney on a medium heat setting on the stove top.

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Instant Pot Mango Chutney

Yield: 6
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

Try this Instant Pot Mango Chutney Recipe. It's sweet and tangy and perfect as a condiemnt or dipping sauce.

Ingredients

  • 3 cups ripe mango, chopped
  • 1 tbsp chopped green onions
  • 1 tbsp chopped fresh coriander
  • 2 cloves garlic, minced
  • 1 2x2cm fresh ginger, minced
  • 1/2 teaspoon red chili flakes
  • 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

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

Notes

  • Spice: You can add or remove the chilli pepper flakes, depending on how spicy you would like the chutney.
  • Mashing: For the best mango chutney be sure to use a potato masher.
  • Saute: Sauté for longer if you want a thicker chutney, but mix regularly to avoid the Burn Notice on the Instant Pot.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 942mgCarbohydrates: 26gFiber: 2gSugar: 23gProtein: 1g

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