Mango Chutney (Instant Pot & Stovetop)

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

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.

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.

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.

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.

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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