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close up view of a bowl filled with instant pot mango chutney
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Instant Pot Mango Chutney

Mango Chutney is a smooth, tangy, tropical sauce that brings a little extra flavor to any meal. This easy chutney can now be made in the Instant Pot.
Course Dinner, Lunch, Sauce, Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 23 minutes
Refrigerate Time 8 hours
Total Time 8 hours 28 minutes
Servings 12 servings
Calories 72kcal
Author Bintu Hardy

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon sliced green onions
  • 1 tablespoon chopped cilantro coriander
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 medium hot chili pepper diced
  • ½ teaspoon paprika
  • ½ teaspoon cumin seeds
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 6 cardamom pods bruised
  • 3 cups (495g) diced ripe mango
  • ½ cup (120ml) apple cider vinegar
  • ¼ cup (85g) maple syrup
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper

Instructions

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

Notes

  • 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. 
There are 3 Blue Plan SmartPoints in one serving. 
 

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 115mg | Fiber: 1g | Sugar: 10g | Vitamin A: 528IU | Vitamin C: 21mg | Calcium: 16mg | Iron: 1mg