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.

Instant Pot Spicy Mango Chutney

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.

Instant Pot Mango Chutney

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
Instant Pot Spicy Mango Chutney in container
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Instant Pot Spicy Mango Chutney

The perfect chutney for grilled meats or charcuterie boards!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings

Equipment

Ingredients  

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

Instructions 

  • 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 then 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 the 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
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 89kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 467mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 596IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauces
Cuisine American

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