A friend of mine was the go-to person for mango chutney for a few years. When her annual supply of mangoes during Mango Season was not to the usual standard, I stepped in to give it a shot on my own. I used my Instant Pot, and am pretty happy with the results!
Before you begin, gather all of your ingredients. I like to combine all of the spices in a small bowl. I used two different kinds of mango.
Heat the oil in the pressure cooker. When the pressure cooker is hot, add the onions and cook until they start to soften. Add the garlic and ginger, and cook until fragrant. This usually takes about a minute. Once that is done, add the spices and stir for another minute. Add the mango and stir to coat in the spiced onions, then add the sugars and the cider vinegar.
Give everything one more stir to make sure that everything is mixed together, and then seal the pressure cooker. Cook on High Pressure for 10 minutes, and then let it release manually. After the pressure is released, set the pressure cooker to Saute/Browning on the highest setting again. Simmer the chutney until it has reduced and thickened as much as you want it to.
I mistakenly had mine set on the lowest Saute setting and it took a full 30 minutes for my chutney to thicken enough. I’m guessing that it will take about half of that time if you use the higher Saute setting.
Once the chutney is done, you can divide it evenly into jars. I got 4 and a half 8oz jars out of this recipe.
The chutney should last about 2 months in the fridge in a sealed container. If you are familiar with canning, this will increase the shelf life.
Pressure Cooker Mango Chutney
Ingredients
- 1 tablespoon cooking oil
- 1 cup yellow onion, diced
- 2 tablespoons fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1 red chili, sliced (or substitute 1 tsp red chili flakes)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 5 whole cloves
- ¼ teaspoon ground cinnamon
- 1/2 teaspoon salt
- 5 green cardamom pods
- 1 quart of peeled and diced mango chunks (use ripe mangoes)
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 1 cup apple cider vinegar
Directions
Heat the oil in your electric pressure cooker on the Saute/Browning setting. When done preheating, add the onions and sliced chile (if using) and cook until soft, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 1 more minute. Then, add the spices (coriander, cumin, turmeric, cloves, cinnamon, salt, and cardamom pods) and cook, stirring, for an additional minute.
After the spices are ready, add the mango and stir until fully coated in the onion and spice mixture. Add the sugars and the cider vinegar. Stir to combine.
Cover, seal, and set the pressure cooker to cook on High Pressure for 10 minutes. When the timer is up, allow the pressure to release naturally.
When the pressure is released, uncover and set once again to Saute/Browning on the highest possible setting. Let the chutney cook until it thickens and reduces to your liking.
Makes about 4 1/2 cups.