Ingredients
- 3 cups ripe mango chopped
- 1 tbsp chopped green onions
- 1 tbsp chopped fresh coriander
- 2 cloves garlic minced
- 1 2 x2cm 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
- 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
- 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
- Remove cardamom pods and bay leaf.
- 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.