Instant Pot Mango Chutney

You’ll love how easy this Instant Pot Mango Chutney recipe is to make, and the flavor that can be enjoyed on any dish! When I made the Blueberry compote, I knew exactly that I had to make this chutney.

Instant Pot mango chutney recipe

Lately my biggest obsession is mango chutney.  I fell in love quickly once I tasted the flavorful balance of spices that are mixed perfectly with the natural sweetness of the mangos.  Even better is that I can make this mango chutney in my pressure cooker. You know how much I love keeping my dishes down to just one simple pot. 

Frequently Asked Questions About Instant Pot Mango Chutney Recipe

What is a chutney?

A Chutney is typically a spicy and sweet condiment that originated in India. It is used because typically it is full of micronutrients. It can be made from many different fruits and vegetables, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction.

The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick…making this Mango chutney recipe, “Finger Licking good!”

How Do I pick Ripe Mangoes?

I want to let you in on a little secret. When picking a perfectly ripe mango, do not go by the color of the skin. Mango skin colors can vary greatly, so skin color is not a good indicator of how to find the best ripe mango.  Here are my tips for finding the perfect ripe mango:

  • Squeeze the mango gently. A ripe one will give slightly.
  • Think of a peach or avocado, that is how you want your mango to feel
  • Ripe mangos will have a fruity aroma at their stems.

How Do You “Bruise” Cardamom Pods?

To bruise a cardamom pods is a way of opening up a pod to release some of the cardamom oils. You do this by place a cardamom pod or two on a clean surface, preferably a cutting board. Then using the flat side of a knife, press down gently. You want to partially crack open the pod.

a close up shot of the Instant pot mango chutney in a storage jar

How Do You Store Instant Pot Mango Chutney For Later?

You can store raw mango chutney for about a month in the refrigerator in an airtight container.  You can also freeze mango chutney by placing in a freezer safe container and freezing for up to 12 months.

To thaw your chutney, simply place in the fridge overnight.  Once thawed, you can store your chutney in the fridge for up to 30 days. I love using these hinged glass jars for storing in the fridge.

instant pot mango chutney ingredients in different bowls

Instant Pot Mango Chutney Recipe Ingredients & Process

  • 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

How To Make The Chutney Recipe

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 chili. 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

Diced mangoes in instant pot for chutney

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 once any remaining pressure has been released

Change setting to sauté again mixing regularly until it thickens, about 5-10 minutes or to your preference

When done, put into sterilized jar and allow to cool to room temperature, then put in the fridge for at least 6 hours

Cooking Tips

  • Serve with grilled chicken, meats, pork etc or poppadoms.
  • You can add more or remove the chili pepper listed in the ingredients. To suit your desired level of spiciness.
  • Can be thinned out using apple cider vinegar or water to use as a marinade.
  • The mangoes will mash up during the mixing because they become very soft.
  • Sauté for longer if you want a thicker chutney, but stir constantly to avoid burn notice on Instant Pot. 

MyWW SmartPoints for Mango Chutney

The Serving size is 2 Tablespoons. You get 1 SmartPoint for All 3 plans. 1 Tablespoon and 2 Tablespoons both yield 1 SmartPoint, so use 2! 3 Tablespoons of my Instant Pot Mango Chutney will give you 2 SmartPoints on all 3 plans. This is a great addition for your Zero Point and low point proteins, like poultry and fish!

Instant Pot Mango Chutney
Yield: 1

Instant Pot Mango Chutney

Prep Time: 8 minutes
Cook Time: 20 minutes
Additional Time: 25 minutes
Total Time: 53 minutes

I can eat this Instant Pot Mango Chutney on just about everything! It's slight sweet and savory flavor profile hits all the right notes.

MyWW SmartPoints: Serving Size = 2 Tablespoons

GREEN: 1 BLUE: 1 PURPLE: 1

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 chilli, 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

  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 chili. 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 once any remaining pressure has been released
  11. Change setting to sauté again mixing regularly until it thickens, about 5-10 minutes or to your preference
  12. Remove cardamom pods and bay leaf.
  13. When done, put into sterilized jar and allow to cool to room temperature, then put in the fridge for at least 6 hours

Notes

  • Serve with grilled/BBQ chicken, meats, pork etc or poppadoms.
  • You can Add or remove the chili listed in the ingredients. It depends on how spicy you would like the chutney
  • Can be thinned out to use as a marinade.
  • The mangoes will mash up during the mixing because they become very soft.
  • Sauté for longer if you want a thicker chutney, but mix regularly to avoid burn notice on Instant Pot.
  • The 25 minutes of additional Cooking time adds in the time for coming to pressure, and time to Naturally Depressurize for 15 minutes.

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