Looking for a simple way to create chutney that's loaded with taste and flavor? Check out this easy recipe for Instant Pot Mango Chutney. The sweetness of the mango and the spiciness of the chili make this mango chutney recipe the perfect combination to serve with a variety of dishes.
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Why This Recipe Works
- Tropical Twist: Fresh Mango chutney can brighten your meals with the refreshing, tangy sweetness of mangoes.
- Versatile Condiment: You can make mango chutney to pair with savory dishes, meats, cheeses, or breads for an instant flavor boost.
- Effortless Preparation: The Instant Pot ensures a smooth, thick and fresh mango chutney with minimal fuss.
📋 Ingredients
- Diced Mango: Ripe Mangoes add a sweet and tangy flavor to the chutney, providing a tropical twist.
- Green Onions: Contributes a mild onion flavor that complements the sweetness of the mango.
- Fresh Coriander: Adds a fresh and vibrant herbaceous taste to the chutney.
- Minced Garlic: Provides a subtle, savory flavor that enhances the overall taste of the chutney.
- Fresh Ginger: Adds a zesty and slightly spicy kick to the chutney.
- Red Chili Pepper Flakes: Adds heat and a touch of spiciness to balance out the sweetness of the mango.
- Paprika: Gives the chutney a mild smoky flavor and a beautiful red color.
- Cumin Seeds: Enhances the overall depth of flavor with its earthy and slightly nutty taste.
- Freshly Ground Black Pepper: Adds a hint of spiciness and warmth to the chutney.
- Cinnamon: Adds a subtle warmth and hint of sweetness to the chutney.
- Salt: Enhances the flavors of all the ingredients and balances out the sweetness.
- Bay Leaf: Infuses a subtle aromatic flavor into the chutney.
- Cardamom Pods: Provide a unique and fragrant flavor that pairs well with the mango.
- Olive/Vegetable Oil: Helps sauté the ingredients and adds richness to the chutney.
- Apple Cider Vinegar: Adds a tangy acidity that balances the sweetness and enhances the overall flavor.
- Honey: Provides a natural sweetness to complement the mango and help balance the flavors of the chutney.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Add Mustard: Add mustard seeds to your fresh mangos for a more tangy flavor profile.
- Sweet and Sour Fusion: Introduce a hint of tamarind paste or vinegar alongside the sweetness of the mangoes for a delightful balance of flavors.
- Bell Pepper Addition: Enhance the flavor and texture by adding finely diced bell pepper to your mango chutney for a pop of color and mild crunch.
- White Vinegar: You may switch the apple cider vinegar for white wine vinegar to achieve a sharper tanginess in your mango chutney.
- Brown Sugar: Swap out the honey for brown sugar to add a rich caramel-like sweetness to your mango chutney.
🔪How To Make Instant Pot Mango Chutney?
- Step 1: Chop, dice, and mince everything before you start. Put oil into the Instant Pot insert and select the sauté setting. Add the green onions, coriander, garlic, ginger, and red pepper flakes.
- Step 2: Sauté for 2 minutes, stirring frequently. Add the spices and bay leaf, sauté for 1 more minute. Add the spices and bay leaf, sauté for 1 more minute.
- Step 3: 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.
- Step 4: Close the lid and set the pressure release valve to seal. Adjust to pressure cook on high for 10 minutes.
- Step 5: Allow to naturally release till the pin drops, about 15 minutes. Move the seal to venting, then open the lid. Change the setting to sauté again, mixing regularly until it thickens, about 5-10 minutes or to your preference. Mash your mixture using a potato masher to get a chunky texture.
- Step 6: When done, put your mango chutney into sterilized jars and allow to cool to room temperature, then put in the fridge for at least 6 hours. Serve with grilled or BBQ chicken, meats, pork or poppadoms.
👩🍳 Expert Tips
- Spice: You can add or remove the chili pepper flakes, depending on how spicy you would like the chutney.
- Marinade: This recipe can be thinned out to use as a marinade.
- Mashing: For the best mango chutney be sure to use a potato masher.
- Saute: Sauté for longer if you want a thicker chutney, but mix regularly to avoid the Burn Notice on the Instant Pot.
💭 FAQs
Chutney is one of those dishes that go really well with other types of foods. It’s a simple spread that you can apply to sandwiches, and bread, or even have it as a topping for cheeses as well. It’s a tad bit more savory than a jam and it’s loaded down with a complex, but delicious, array of flavors.
Yes, you can definitely use frozen mango in your mango chutney recipe. Frozen mangoes can be a convenient option, especially when fresh mangoes are out of season or not readily available.
Simply thaw the frozen mangoes before using them in your recipe, and be sure to adjust the cooking time slightly as frozen mangoes may release more moisture during the cooking process.
To thicken your chutney, simmer it longer to evaporate excess moisture or add a thickening agent like cornstarch mixed with water. You can achieve the desired thickness by using the Instant Pot’s saute function or by simmering the chutney on a medium heat setting on the stove top.
Let the Instant Pot Mango Chutney cool to room temperature, then transfer it to an airtight container or seal it tightly with plastic wrap.
Label the container with the freezing date and freeze for up to 2-3 months to preserve the vibrant flavors of the mango chutney.
Serving Suggestions
These are my favorite dishes to serve with Mango Chutney:
- Salmon Or Fish: Mango chutney adds a sweet and tangy flavor that complements air-fried Salmon.
- Indian Dishes: Serve mango chutney alongside classic Indian dishes like chicken tikka masala, samosas, or curry for a burst of fruity flavor.
- Cheese Platter: Pair mango chutney with sharp cheeses like cheddar or aged gouda for a delicious sweet and savory combination.
- Sandwiches And Wraps: Spread mango chutney on sandwiches or wraps with cream cheese for an extra layer of flavor, especially with grilled chicken or turkey.
- Rice Dishes: Serve mango chutney as a condiment alongside rice dishes such as biryani or pilaf to add a hint of sweetness and acidity.
- Charcuterie Board: Include mango chutney as part of a charcuterie board with cured meats, crackers, and other accompaniments for a delightful contrast of flavors.
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Instant Pot Mango Chutney
Ingredients
- 3 cups Ripe Mango chopped
- 1 tablespoon Green Onions Chopped
- 1 tablespoon Fresh Coriander Chopped
- 2 cloves Garlic minced
- 1 teaspoon Fresh Ginger minced
- ½ teaspoon Red Chili Flakes
- ½ teaspoon Paprika
- ½ teaspoon Cumin Seeds
- ½ teaspoon Black Pepper
- ¼ teaspoon Cinnamon
- 2 teaspoon Salt
- 1 Bay Leaf
- 6 Cardamom Pods bruised
- 2 tablespoon Olive 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 red pepper chilli flakes. 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.
- Change setting to sauté again mixing regularly until it thickens, about 5-10 minutes or to your preference. Mash with potato masher to acheive the right consistency.
- When done, put into sterilised jar and allow to cool to room temperature, then put in the fridge for at least 6 hours.
- Serve with grilled/BBQ chicken, meats, pork etc or poppadoms.
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