Instant Pot® Apple Mango Chutney recipe

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Ingredients

4 cups mango - peeled, seeded and diced
2 cups apples - peeled, cored and chopped
1 ¼ cups white sugar
1 cup cider vinegar
1 (1 inch) piece fresh ginger root, minced
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon cinnamon
4 green cardamom pods
4 whole cloves
½ teaspoon ground black pepper
1 bay leaf

Nutrition Info

149.9 calories
carbohydrate: 37.2 g
cholesterol: : -
fat: 0.2 g
fiber: 1.5 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 223.8 mg
sugar: 34.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function, cook until chutney has thickened, about 10 minutes.

  3. Let cool completely before storing in sterilized jars.

Recipe Yield

2 10-oz jars

Recipe Note

Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!

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