Instant Pot Mango Chutney Recipe

Name: Instant Pot Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 tablespoon minced fresh ginger (from 1 [1-in.] piece); 1 small (3/8 oz.) serrano chile; 1 small de arbol chile, seeds removed; 1 teaspoon brown mustard seeds; 1 teaspoon fennel seeds; 1 teaspoon nigella seeds (optional); 3 cups chopped mango (from 2 [15-oz.] mangoes); 1 1/4 cup fresh orange juice (from 1 large orange); 1/4 teaspoon kosher salt; 3 tablespoons coconut sugar; 2 teaspoons fresh lime juice (from 1 lime)

Servings: persons

1 tablespoon coconut oil
1 tablespoon minced fresh ginger (from 1 [1-in.] piece)
1 small (3/8 oz.) serrano chile
1 small de arbol chile, seeds removed
1 teaspoon brown mustard seeds
1 teaspoon fennel seeds
1 teaspoon nigella seeds (optional)
3 cups chopped mango (from 2 [15-oz.] mangoes)
1 1/4 cup fresh orange juice (from 1 large orange)
1/4 teaspoon kosher salt
3 tablespoons coconut sugar
2 teaspoons fresh lime juice (from 1 lime)

1
Select SAUTE setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat. Add coconut oil, and heat until very hot and fragrant, about 90 seconds. Add ginger, serrano chile, de arbol chile, mustard seeds, fennel seeds, and, if desired, nigella seeds; cook, stirring constantly, until seeds darken, about 1 minute. Stir in mango, orange juice, and salt. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position.
2
Select MANUAL setting on HIGH pressure for 10 minutes. (It will take 5 to 15 minutes for cooker to come up to pressure before cooking begins.)
3
Let pressure release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 5 to 15 minutes.) Remove lid from cooker. Remove and discard chiles.
4
Select SAUTE setting on MEDIUM temperature setting. Add coconut sugar, and cook, gently breaking up large pieces of mango with a wooden spoon, until mixture has thickened, 3 to 4 minutes. (Mango mixture will continue to thicken as it cools.) Remove cooker insert, and cool to room temperature, about 45 minutes. Stir in lime juice, and serve.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1 tablespoon minced fresh ginger (from 1 [1-in.] piece), 1 small (3/8 oz.) serrano chile, 1 small de arbol chile, seeds removed, and more.

Yes, Instant Pot Mango Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Mango Chutney

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