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    You are here: Home / Recipes / Condiments / Mango Chutney (Instant Pot & Stovetop)

    Mango Chutney (Instant Pot & Stovetop)

    Modified: Mar 17, 2023 · Published by Alpa Jain · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Mango chutney is a sweet, tangy, and spicy raw mango pickle. This aromatic Indian condiment has a tantalizing flavor and is a great accompaniment to Indian food. Check out this vegan and gluten-free mango chutney recipe for Instant Pot and stovetop.
    Mango chutney in instant pot
    Mango chutney in instant pot pin
    Mango chutney in instant pot pin
    Mango chutney in instant pot pin
    Mango chutney in instant pot pin
    Mango chutney in instant pot pin
    launji sweet mango pickle in instant pot

    Mango chutney, known as "launji", is a sweet, sour, and spicy mango pickle and an Indian condiment made from raw mangoes and a few Indian spices. It has an aromatic flavor and has a very refreshing taste.

    It is vegan, gluten-free, and goes well as a side with Indian meals, appetizers, snack and bread. This is an easy recipe to make mango chutney in Instant Pot or stovetop.

    Jump to:
    • Ingredients
    • Instant Pot instructions
    • Stovetop instructions
    • Serving suggestions
    • Equipment
    • Storage
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    To make green mango chutney you will need raw green mangoes. They should feel hard when pressed. If they are soft to press that is a sign of ripe mangoes.

    The mangoes should be washed well and then prepped by peeling them with a vegetable peeler and cutting them into cubes of about an inch in size, larger pieces will take longer to cook.

    Some Indian spices like cumin seeds, onion seeds, dry red chili, and red chili powder add flavor and spiciness to the chutney. A teaspoon salt and sugar are added to balance out the tanginess or raw mangoes.

    Instant Pot instructions

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    An Instant Pot simplifies the process of making mango chutney to a great extent as you don't need to monitor it all time.

    First select the "Saute" mode and add oil once the pot is hot. Add all the whole spices - dried red chilies, nigella seeds, fennel seeds, cumin seeds in oil and saute for a few seconds. Then add the cubed raw mango pieces, sugar, salt, and red chili powder and mix well.

    Raw mango chutney, launji

    There is no need to add any water in this recipe as the sugar and the moisture in the mangoes will suffice for the right consistency for the chutney.

    Mix the contents and close the Instant Pot lid and cook the chutney on high-pressure mode for about 4 minutes. The sugar and raw mangoes will release the juice and cook the chutney.

    Raw mango chutney, launji

    After doing a natural release, allow the launji to cool down but do not over mix it as it may make it mushy. There may be some liquid once you open the pot, however, as the launji cools down it will thicken for perfect consistency.

    Stovetop instructions

    Making raw mango chutney on the stovetop is equally easy but just takes some effort of monitoring and stirring intermittently.

    Take a thick bottom saucepan and heat it on medium heat and then add some oil. Add all the whole spices - dried red chilies, nigella seeds, fennel seeds, cumin seeds in oil and saute for a few seconds. Add the cubed raw mango pieces, sugar, salt, and red chili powder and mix well.

    Cover it with a lid and let it simmer for 10-15 minutes strirring intermittently or until the raw mangoes are soft and well cooked. Ideally no water is needed to cook it, however if it starts sticking to the bottom of the pan, you can add a tablespoon or two of water and deglaze it.

    Allow the mango chutney to cool down, as the chutney cools down it will thicken for perfect consistency.

    launji sweet mango pickle in instant pot

    Serving suggestions

    Indian-style mango chutney goes well as a side dish with Indian appetizers, Indian meals, or with Indian bread like roti, puri, naan, or paratha. It can also be served with cheese boards as a dip for crackers and chips.

    Equipment

    I have used a 3 qt. Instant Pot to make mango chutney. You can also use a similar-capacity saucepan on the stovetop.

    Storage

    You can store mango chutney for about 2 months in the refrigerator in an air-tight container. It can be stored in the freezer in freezer-safe containers or zip-lock bags for up to 6 months.

    You can portion the chutney and then freeze it. When you want to use it, you can keep it in the refrigerator overnight or defrost it in the microwave.

    Mango chutney in instant pot pin

    If you enjoyed this recipe, you may also like

    • Mango relish (chunda)
    • Aloo paratha
    • Methi thepla
    • Moong dal paratha
    • Roti (Indian flatbread)
    • Cranberry chutney
    • Tamarind chutney
    • Tomato chutney
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    Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

    📖 Recipe

    launji sweet mango pickle in instant pot

    Mango Chutney (Instant Pot & Stovetop)

    Mango chutney is a sweet, tangy, and spicy raw mango pickle. This aromatic Indian condiment has a tantalizing flavor and is a great accompaniment to Indian food. Check out this vegan and gluten-free mango chutney recipe for Instant Pot and stovetop.
    5 from 8 votes
    Rate Recipe Print Pin Save Saved!
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 12 people
    Calories: 64kcal
    Author: Alpa Jain
    Follow on Facebook@culinaryshades

    Equipment

    • Instant Pot 3 qt

    Ingredients

    • 2 Raw mangoes medium size, peeled and cubed
    • ½ cup Organic cane sugar
    • 1 teaspoon Salt
    • 1 tablespoon Oil

    Spices

    • 1 teaspoon Fennel seeds
    • 1 teaspoon Cumin seeds
    • ½ teaspoon Red chili powder this makes mild to medium spicy
    • 1 teaspoon Nigella seeds kalonji or onion seeds
    • 2 Whole Red Chili
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    Instructions

    Mango chutney in Instant Pot

    • Press "Saute" mode in Instant pot.
    • Once the Instant Pot is hot, add oil.
      1 tablespoon Oil
    • Once oil is hot, add the cumin seeds and let them crackle.
      1 teaspoon Cumin seeds
    • Add the whole red chili, onion seeds (nigella seeds), fennel seeds, and mix well.
      1 teaspoon Fennel seeds, 1 teaspoon Nigella seeds, 2 Whole Red Chili
    • Add the chopped raw mangoes, sugar, salt, and red chili powder and give it a good mix.
      2 Raw mangoes, ½ cup Organic cane sugar, 1 teaspoon Salt, ½ teaspoon Red chili powder
    • Press "Cancel" to come out of "Saute" mode.
    • Cover the lid and start the "Pressure" mode and vent in "Sealing" position for 4 minutes. Select the Pressure Level to be "Low".
    • Let the pressure release naturally.
    • Open the lid and let the chutney cool down. Do not mix else it can become mushy.
    • Transfer it to a clean bowl. It can be refrigerated for up to 2 months. Serving size is about 1-2 tbsp.

    Mango chutney on stovetop

    • Heat a heavy bottom saucepan on medium heat.
    • Once it is hot, add oil.
    • Once oil is hot, add the cumin seeds and let them crackle.
    • Add the whole red chili, onion seeds (nigella seeds), fennel seeds, and mix well.
    • Add the chopped raw mangoes, sugar, salt, and red chili powder and give it a good mix.
    • Cover with a lid and let it simmer for 10-15 minutes or until the mangoes are soft and well cooked.
    • Stir intermittently so that it does not stick to the bottom of the pan.
    • Turn off the heat once the mangoes turn dark brown and are soft and well cooked.
    • Open the lid and let the chutney cool down.
    • Transfer it to a clean bowl. It can be refrigerated for up to 2 months. Serving size is about 1-2 tbsp.
    Nutrition Facts
    Mango Chutney (Instant Pot & Stovetop)
    Amount per Serving
    Calories
    64
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    195
    mg
    8
    %
    Potassium
     
    64
    mg
    2
    %
    Carbohydrates
     
    14
    g
    5
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    376
    IU
    8
    %
    Vitamin C
     
    13
    mg
    16
    %
    Calcium
     
    8
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @culinaryshades23 or tag #culinaryshades

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      Recipe Rating




    1. Saroj Ganeshan says

      March 11, 2021 at 10:57 am

      Very delicious. I have a request can you please let me know where you got the ceramic bowl and the white spoons or ladels? Thank u.

      Reply
      • Alpa Jain says

        March 11, 2021 at 7:05 pm

        Hi Saroj

        Thankyou. The bowls are Luminarc brand and were gifted to me. The spoons are Lenox brand and bought from Macy's. Hope this helps

        Regards
        Alpa

        Reply
    2. Meena says

      June 01, 2019 at 11:53 am

      5 stars
      Delicious.. Yummyyy👌😋

      Reply
    3. Sujit says

      June 01, 2019 at 2:29 am

      5 stars
      It was extremely tasty 😋Came out very nice. Good recipe 👍👍

      Reply
      • CulinaryShades says

        June 04, 2019 at 1:57 pm

        Thankyou for the feedback

        Reply
    4. Vagisha says

      May 27, 2019 at 2:44 am

      5 stars
      I tried it yesterday. It was amazing.

      Reply
      • CulinaryShades says

        June 04, 2019 at 1:57 pm

        Thankyou for the feedback

        Reply

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    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

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