This tasty and colourful apple mango chutney is seasoned with cinnamon, cardamom and chilli. It's so simple and easy to make in an electric pressure cooker, such as an Instant Pot®!
7 people made this
120g mango - peeled, seeded and diced
250g apples - peeled, cored and chopped
250g granulated sugar
240ml cider vinegar
1 (3cm) piece fresh ginger, minced
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon crushed chilli flakes
1 teaspoon cinnamon
4 green cardamom pods
4 whole cloves
1/2 teaspoon ground black pepper
1 bay leaf
Method Prep:10min › Cook:30min › Extra time:15min › Ready in:55min
Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chilli 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.
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.
Let cool completely before storing in sterilised jars.