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Side Dish
Mango Chutney (Instant Pot & Stovetop)
10
minutes
minutes
20
minutes
minutes
30
minutes
minutes
Servings:
12
people
Author:
Alpa Jain
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.
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
Instructions
Mango chutney in Instant Pot
Press "Saute" mode in Instant pot.
Once the Instant Pot 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.
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
Serving:
2
tablespoon
|
Calories:
64
kcal
(3%)
|
Carbohydrates:
14
g
(5%)
|
Protein:
1
g
(2%)
|
Fat:
1
g
(2%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
195
mg
(8%)
|
Potassium:
64
mg
(2%)
|
Fiber:
1
g
(4%)
|
Sugar:
13
g
(14%)
|
Vitamin A:
376
IU
(8%)
|
Vitamin C:
13
mg
(16%)
|
Calcium:
8
mg
(1%)
|
Iron:
1
mg
(6%)