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–+ servings

Instant Pot Mango Chutney

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
David Murphy
Prep Time 8 minutes
Cook Time 20 minutes
Additional Time 25 minutes
Total Time 53 minutes
Serving Size 1

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.