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Try this easy instant pot mango chutney recipe that takes minutes to make, and tastes great with your roasts!
Summer is the best time to indulge in fresh fruits of the season, and if you’ve managed to get your hands on some mangos and are looking for a fun way to put them to use, here’s a bit of help.
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Give this spicy and tangy Instant Pot Mango Chutney a try in your Instant Pot, and team it up with your grilled meats or veggies or serve it at your next BBQ party!
It takes just a few minutes to prep this, and you’ll need a handful of other pantry staples (think ginger, chillies, garlic, cinnamon, cumin, paprika- you get the drill) apart from the mangos. That’s it.
While this chutney tastes absolutely fantastic with most of your grilled meats and veggies, it can also be a good relish that you can serve on the side.
We love Mango Chutney with our
Air Fryer Pork Chops.
It tastes great with flatbread too. Looking for a delicious and summery dip for your fried bites? This mango chutney can work amazingly well too.
And yes, if you’re looking to add a spicy kick to your basic sandwich, this chutney can double up as a spread too. In fact, it can also be great on your cheese boards and platters!
More Instant Pot Recipes
- Unicorn Popcorn Recipe: How to Make Instant Pot Popcorn
- Instant Pot Chicken and Rice Recipe with Vegetables
- Easy Instant Pot Chicken Tortilla Soup
- Instant Pot Lemon Parmesan Chicken
- Easy Instant Pot Shredded Chicken Recipe
Since this chutney is packed full of flavors, you can also use it as a marinade for your meats. Just make sure you thin the mixture out a bit using some apple cider vinegar or water and that should work just fine.
Or, you can use it as a thick rub on your meat chunks before you roast or bake them! Just remember to keep stirring the mixture continuously when you’re trying to reduce the liquid and thicken its texture.
This will help keep the chutney from getting burnt.
And guess what? You can also try different variations of this recipe by modifying the ingredients as per your taste and personal preference.
Throw some chopped apples in there to lend it a nice flavor base or add some bell peppers to make the chutney more mild.
You can also take the tangy taste of the chutney up a notch by adding in a little orange juice.
How Do I Store this Instant Pot Mango Chutney?
Just like jams and other such preparations, the best way to store this mango chutney is to first pour it into a clean, sterilized glass jar and then close the lid tightly.
Make sure the chutney has cooled down completely before you pour it into the jar though.
You can then pop it into your refrigerator and it should stay good inside for months. You can also make it in a huge batch and store it in the freezer.
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 3 cups ripe mango, chopped
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh coriander
- 2 cloves garlic, minced
- 1 2x2cm fresh ginger, minced
- 1 medium hot chilli, diced
- ½ teaspoon paprika
- ½ teaspoon cumin seeds
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cinnamon
- 2 teaspoons salt
- 1 bay leaf
- 6 cardamom pods, bruised
- 2 tablespoons olive/vegetable oil
- ½ cup apple cider vinegar
- ¼ cup honey
- Chop, dice and mince everything before you start.
- Add oil to Instant Pot insert and select the sauté setting.
- Add the green onions, coriander, garlic, ginger and chilli. 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 after all the steam has been released.
- Change setting to sauté again mixing regularly until it thickens, about 5-10 minutes or to your preference.
- 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.
- You can add or remove the chilli, depending on how spicy you would like the chutney.
- Chutney can be thinned out to use as a marinade.
- Mash mangoes up during the mixing.
- Sauté for longer if you want a thicker chutney, but mix regularly to avoid burn notice on instant pot.
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Amount Per Serving: Calories: 219Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 1058mgCarbohydrates: 30gFiber: 2gSugar: 24gProtein: 7g