Instant Pot® Apple Mango Chutney Recipe

Recipe By Slurrp

This Instant Pot® Apple Mango Chutney is a sweet and tangy condiment that pairs perfectly with a variety of dishes. Made with fresh apples, ripe mangoes, and a blend of spices, this chutney is bursting with flavor. The Instant Pot® makes the cooking process quick and easy, resulting in a delicious chutney that can be enjoyed as a topping for grilled meats, a dip for samosas, or a spread for sandwiches. With its vibrant colors and bold flavors, this chutney is sure to impress.

4.4
24 Rating -
Rate
55minstotal
10minsPrep
30minsCook
55m.total
10m.Prep
30m.Cook
Instant Pot® Apple Mango Chutney
plan
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ingredients serve

Ingredients for Instant Pot® Apple Mango Chutney Recipe

  • 1 Apples, Peeled And Chopped
  • 1 Ripe Mangoes, Peeled And Chopped
  • 1/2 cup Sugar
  • 1/4 cup Apple Cider Vinegar
  • 1/2 tablespoon Grated Ginger
  • 1 cloves Cloves Garlic, Minced
  • 1/2 teaspoon Ground Cinnamon
  • 0.13 teaspoon Ground Cloves
  • 1/4 teaspoon Salt

Directions: Instant Pot® Apple Mango Chutney Recipe

Cooking Directions

  • STEP 1.Peel and chop the apples and mangoes into small pieces.
  • STEP 2.In the Instant Pot®, combine the chopped apples, mangoes, sugar, vinegar, ginger, garlic, cinnamon, cloves, and salt.
  • STEP 3.Close the lid and set the Instant Pot® to Manual mode for 5 minutes.
  • STEP 4.Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  • STEP 5.Open the lid and stir the chutney. If desired, use an immersion blender to blend the chutney to a smoother consistency.
  • STEP 6.Transfer the chutney to sterilized jars and let it cool completely before sealing.
  • STEP 7.Store the chutney in the refrigerator for up to 2 weeks.
  • STEP 8.Serve the Instant Pot® Apple Mango Chutney as a condiment with grilled meats, as a dip for samosas, or as a spread for sandwiches.

Cooking Tips

  • Choose ripe mangoes and firm apples for the best flavor and texture.
  • Adjust the amount of sugar according to your preference for sweetness.
  • For a spicier chutney, add a pinch of red chili flakes or a chopped chili pepper.
  • Sterilize the jars by boiling them in water for 10 minutes before filling them with the chutney.

Storage and Serving

  • Store the chutney in sterilized jars in the refrigerator for up to 2 weeks.
  • Serve the chutney chilled or at room temperature.
  • Use the chutney as a condiment for grilled meats, a dip for samosas, or a spread for sandwiches.
Nutrition
value
858
calories per serving
31 g Fat9 g Protein129 g Carbs21 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    9g
  • Carbs
    129g
  • Fiber
    21g

MacroNutrients

  • Carbs
    129g
  • Protein
    9g
  • Fiber
    21g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    247mg
  • Iron
    7mg
  • Vitamin A
    294mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    132mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    274mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    153mg
  • Manganese
    13mg
  • Phosphorus
    175mg
  • Selenium
    13mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp