Instant Pot Mango Chutney (GF, V, P)

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Mango Chutney is suuuuuch a great way to add tons of flavor to your meals. Think a little tangy, a little sweet and of course, a little heat. It’s super easy to make in your Instant Pot and you can adapt the ingredients to make it exactly how you want it. This mango sauce goes great on sandwiches, roasts, meats, and more. 

Plus when you make your own chutney, you know exactly what ingredients go into it. You can tailor it to suit your dietary needs and leave out all those artificial ingredients and preservatives.

Guys, don’t forget that this Pressure Cooker Mango Chutney is healthier than any store-bought version. It’s pectin free and you use maple syrup instead of mounds of refined sugar as you’ll find on the shelves. Plus it goes great with Instant Pot Chicken Curry and this easy Instant Pot Brown Rice.

Instant Pot Mango Chutney is truly a breeze to whip up. We’re talking less than 30 minutes in the Instant Pot, then 8 hours in the fridge to allow the ingredients to marry. And folks, don’t skip the fridge time as this really brings out the full savory flavor.

Why Make This Recipe 

• Simple – Super easy to make in the Instant Pot
• Multi-Use – Can be thinned to use as a marinade 
• Adaptable –  Recipe to make it exactly how you like it 
• Versatile – Can be used on so many recipes 

What Is Mango Chutney?

If you haven’t heard of Chutney before, it is a side dish, sauce or puree that’s common in India. Chutney is usually made with fruits, veggies, herbs, various vinegar, salt, and sweeteners. This Mango Chutney brings a nice heated, tangy, tropical flavor to your dishes. It compliments summer meals so nicely but is perfect to use all year round. 

Tools You Need 

• Your trusty Instant Pot.
• A sharp knife.
• Measuring teaspoons and cups.
• A spatula.
• Mason jars for storing.

Instant Pot Accessories Top Pick

Soooo, let’s gather up these ingredients and I will show you……

How To Make Mango Chutney

Get the complete ingredients list and instructions from the recipe card below.

1. Put oil in the Instant Pot insert and select the sauté setting.
2.  Add the green onions, cilantro/coriander, garlic, ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
3. Next, add the spices and bay leaf and sauté for another minute
4. Add in the diced mango, maple syrup, apple cider vinegar, salt and pepper. Stir well to combine and sauté for 1 minute.
5. Place the lid on the Instant Pot and turn the valve to sealing position.
6. Set to pressure cook on manual pressure/high pressure for 10 minutes.
7. When done, allow for a complete Natural Pressure Release (NPR).
8. Remove the lid, and set to sauté again. Stir mixture regularly until it thickens, about 5-10 minutes, or to your preference.
9. When done, transfer the chutney to a glass storage container and set on counter to cool down to room temperature.
10. Place the lid on your container and refrigerate for at least 8 hours before using.

Recipe Tips

• You can add more or less chili pepper, or omit it altogether, depending on how spicy you like your chutney.
• Sauté for longer if you want a thicker chutney, but mix regularly to avoid getting a burn notice.
• This recipe can be thinned out to use as a marinade.
• If your chutney is taking too long to thicken, you may need to check your sauté heat setting. If it’s too low it will take longer to thicken. 
• Allow the chutney to cool down sufficiently before storing it in the fridge.
• If freezing in jars, make sure to leave room in the jar for expansion. 
• Cook time does not include the time it takes for the Instant Pot to come to pressure. 

Meal Prep And Prep Ahead

This Tangy Instant Pot Mango Chutney is a great way to add flavor to your dishes. 

Prep Ahead – The chutney can be made up to a few days in advance. 

Storing – Stored properly in the fridge, this will last a month or two.

Freeze – Follow the handy tips below on how to freeze this.

• Let cool down then transfer into these convenient Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store in the freezer for three months.

Defrost – Thaw overnight in the fridge.

Recipe Variations 

• Adjust your spices: Feel free to add more or less chili powder and vary to your tastes.  
• Change out the sweeteners: try stevia, sugar in the raw or honey.

FAQ

What’s The Purpose Of The Sweetener In The Chutney?

While the sweetener brings flavoring to the sauce, it’s actually used to help get it to the right consistency. So, if your isn’t turning out to be the consistency you like, this is something you may want to adjust.  

If you need to thicken the sauce even more, consider adding a small amount of cornstarch, stir it all together and saute longer. 

What’s The Difference Between Mango Chutney And Jam Or Jelly? 

Jams and jelly are sweeter than chutney. Jams usually use pectin to get the gel-like, thick, consistency while chutney has no added pectin and can have chunks of ingredients or blended more smoothly. 

What Kind Of Mangoes Should You Use? 

Guys, if possible use fresh mangos for this recipe. You want to choose mangos that still feel slightly hard when pressed. Make sure you wash and peel them first before chopping them. 

Serving Suggestions

• Instant Pot Chicken Curry.
• Instant Pot Brown Rice.
• Instant Pot Dal.
• Mushroom Masala.
• Easy Curry Rice.

More Instant Pot Recipes

• Instant Pot Chia Strawberry Jam.
• Easy Instant Pot Butter Chicken.
• Quick and Easy Instant Pot Pumpkin and Plantain Curry.

Weight Watchers Points 

There are 3 Blue Plan SmartPoints in one serving.

Thank you for reading my Mango Chutney recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

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