| | |

Instant Pot Mango Chutney

Sharing is caring!

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 it the perfect combination to go perfectly well with a wide variety of dishes.

Instant Pot BBQ Chicken Wings copy copy copy 1

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

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.

Ingredients to make Instant Pot Mango Chutney

  • 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 medium-hot chili, 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
IMG 0037 1 1440x960 1

How to make Mango Chutney in the Instant Pot

·       Chop, dice and mince everything before you start.

IMG 0045

·       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.

IMG 0054

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

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

IMG 0057 1440x960 1

·       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.

IMG 0058 1440x960 1

·       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.

IMG 0060

·       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.

IMG 0093 1 1440x960 1

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 the instant pot.

IMG 0110

How To Make Instant Pot Mango Chutney For Busy Moms

As you can see, it takes no time to whip this recipe right on up! This Instant Pot Mango Chutney recipe is perfect for moms on the go or need a little something extra to add to their meal plans! Your kids will genuinely, surprisingly, enjoy this!

Have you tried this one? Let us know in the comments below!

More Delicious Recipes to Try

IMG 0097 1440x960 1
INSTANT POT TACO PASTA RECIPE copy
mangoechutney.jpeg
Yield: 6

Mango Chutney In The Instant Pot

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

If you want to have a delicious and very sweet side dish you can partner with your other flavorful meal then try this Instant Pot Mango Chutney Recipe now!

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 medium-hot chili, 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.

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Angela Milnes

Angela Milnes is a Qualified Teacher who has specialised in Preschool and Kindergarten teaching. She has studied nutrition for children and has also taught cooking skills to adults. Angela loves to share family meals and easy instant pot recipes here on The Inspiration Edit. Follow her on Pinterest!

Similar Posts

Please Leave a Reply