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How to make delicious whole spice mango chutney in the Instant Pot
Instant Pot Mango Chutney

When it's so easy and so good to make your own chutney at home, you'll never need to buy a jar again! Makes about 600ml worth.

Servings: 20 servings
: 74 kcal
Author: Just Jo
  • 700 g mango (weighed before peeling and destoning)
  • 1 inch fresh ginger, peeled and minced finely
  • 250 ml cider vinegar
  • 250 g sugar (caster or granulated)
  • 1 tsp nigella seeds (often sold as kaloonji)
  • 1 inch shard of cinnamon bark
  • 1 tsp paprika
  • 5 green cardamom pods, bruised
  • 1 tsp red chilli flakes
  • 5 whole cloves
  • 1 tsp sea salt
  • 1/2 tsp black peppercorns
  • 1 bay leaf (fresh or dried)
  1. Wash, peel, destone and roughly chop your mango into pieces approximately 2cm big at most. Put all the flesh and juice into the Inner Pot and add all the remaining ingredients. Stir well. 

  2. Set the Instant Pot to Manual High for 10 minutes and allow a NPR.

  3. Remove the lid and put the IP onto Sauté mode. Cook stirring regularly until the chutney has reduced down by around a third to a half and it has become syruppy. You don't need to go as far as you do when making jam but the liquid will suddenly start to thicken and run off your spoon like warm golden syrup or honey when it is ready.

  4. Ladle your chutney into the still warm sterilised jars (see notes below) and seal whilst hot. Will keep unopened in a cool dark cupboard for at least 3-6 months. Keep in the fridge once opened and use within 6 weeks. 

Recipe Notes
  1. Make sure your mango is fragrant, ripe and juicy before using. It should have a little give if squeezed lightly. 
  2. The best way to sterilise your jars is to wash them with hot soapy water, rinse then pop through the dishwasher on a hot wash. For this recipe, use them whilst still warm and never put your fingers inside the sterilised jar.