Aam Ki Chutney, Mango Chutney v2
Pressure Cooker Size: 3 quart or larger
Warm Up: 8 minutes
Cook: 10 minutes
Cool Down: 5 minutes natural release + manual release
TOTAL: 23 minutes + manual release time
Makes: 1 ½ cups
1 tablespoon oil
6 cloves
1 (2-inch) cinnamon stick
1 small shallot, minced
1 (2-inch) piece ginger, minced
2 cloves garlic, minced
½ teaspoon red chile powder or cayenne
2 teaspoons salt
½ teaspoon ground dried ginger
¼ cup apple cider or white vinegar
4 cups diced mango (fresh or frozen) *
3 tablespoons light brown sugar **
1. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the oil, cloves, and cinnamon. Stir and cook for 30 seconds. Because the oil pools to the sides, push spices into the oil along the border of the inner pot so they can cook fully.
2. Add the shallot, fresh ginger, and garlic. Stir and cook for 40 seconds.
3. Press CANCEL. Add the red chile, salt, dried ginger, and vinegar. Stir, scraping the bottom to loosen anything stuck.
4. Add the mango and stir. Add the sugar. Do NOT stir.
5. Lock the lid into place. Make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 10 minutes.
6. Once the cooking is complete, release the pressure naturally for 5 minutes and then manually release the remaining pressure. Press CANCEL and carefully open the lid.
7. Again select the SAUTE setting and adjust to MORE. Simmer for 8 minutes until the chutney thickens slightly. Stir frequently so that it does not burn. When finished, press CANCEL and remove the inner pot to a heat-resistant surface to cool for 10 minutes. Remove and discard the cloves and cinnamon or leave in for flavor and eat around them. Transfer the chutney to a container and refrigerate or alternatively, store in ice-cube trays in the freezer. If the chutney burns slightly avoid scraping the bottom when transferring.
* If using frozen mango, let them sit and slightly defrost as you prep.
** Substitute any sweetener, including gur (jaggery).
Try This! Add any dried fruit including raisins, cherries, or cranberries along with the mango. Serve alongside grilled meats like chicken or lamb. Or do as my friend James does—mix this chutney with rice for a low-calorie treat. Heat it and eat in place of dessert or dolloped over yogurt.
Watch this video to see how to cook off any extra moisture (step 7 above). The Saute function is used without a lid and enables you to cook this chutney, some desserts, and curries to the perfect consistency right in the same pot! For more of my videos, consider subscribing to my YouTube Channel by clicking here.
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Tara
December 12, 2023
Just used a full bag (about 14 cups) of frozen mango from Costco to make 6 – 12 oz jars of chutney as holiday gifts for colleagues using my 8 qt instant pot. Thanks for the scale up instructions in your cookbook! Had to substitute rice vinegar based on what was in my pantry, and it worked fine