Instant Pot Mango Chutney
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
8 hrs
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Total Time
8 hrs 28 mins
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Servings
12 servings
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Calories
72 kcal
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Course
Side Dish, Condiments, Lunch, Dinner
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Cuisine
Indian
Instant Pot Mango Chutney
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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.
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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
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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.
Equipments used:
Notes
- There are 3 Blue Plan SmartPoints in one serving.
- There are 3
- Blue Plan SmartPoints in one serving.
- 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.
Nutrition Information
Show Details
Calories
72kcal
(4%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
390mg
(16%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
528IU
(11%)
Vitamin C
21mg
(23%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 390mg | 16% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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