Instant Pot Apple Mango Chutney
Sweet mangoes and fresh apples create the fruity foundation of this delicious chutney.Ginger, garlic, cumin, cinnamon, and chili provide warmth and aromatic depth.Apple cider vinegar adds a bright tang that balances the sweetness.The Instant Pot quickly softens the fruit and brings all the flavors together.A short finishing simmer creates a thick, glossy chutney with a spoonable texture.Serve it with Indian dishes, grilled meats, sandwiches, cheese, crackers, or naan.
Ingredients
Fruit Base
- 2 medium ripe mangoes, peeled and diced
- 2 medium apples, peeled, cored, and diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
Chutney Sauce
- ¾ cup brown sugar
- ½ cup apple cider vinegar
- ¼ cup water
- ½ cup raisins
- 1 tablespoon lemon juice
- 1 teaspoon salt
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon red chili flakes
- ¼ teaspoon freshly ground black pepper
Instructions
Prepare the Fruit
- Peel and dice the mangoes into small, evenly sized pieces. Peel and core the apples before cutting them into similar-sized cubes.Keeping the fruit pieces relatively uniform helps them cook evenly in the Instant Pot.
Add the Ingredients
- Place the diced apples, mangoes, onion, garlic, ginger, brown sugar, apple cider vinegar, water, raisins, lemon juice, and salt into the Instant Pot.Add cumin, coriander, turmeric, cinnamon, cloves, chili flakes, and black pepper.Stir everything together thoroughly.
Pressure Cook
- Secure the Instant Pot lid and set the valve to Sealing.Cook on High Pressure for 3 minutes.Once the cooking cycle is complete, allow the pressure to release naturally for approximately 10 minutes. Carefully release any remaining pressure before opening the lid.
Check the Texture
- Open the lid and stir the chutney.The fruit should be soft and tender. Some pieces will naturally break down while others should remain slightly chunky, creating a pleasant homemade chutney texture.
Reduce the Chutney
- Turn the Instant Pot to Sauté mode.Cook uncovered for approximately 10–15 minutes, stirring frequently, until the excess liquid evaporates and the chutney becomes thick and glossy.Remember that chutney will become thicker as it cools.
Adjust the Flavor
- Taste the chutney.If it is too sweet, add a little more lemon juice or vinegar. If it needs more sweetness, add a small amount of brown sugar. For additional heat, add chili flakes or cayenne pepper.
Store
- Transfer the cooled chutney into clean airtight glass jars or containers.Refrigerate and use within the recommended storage period.
Notes
- Use ripe mangoes: Ripe mangoes provide the best natural sweetness and fruity flavor.
- Choose firm apples: Slightly firm apples hold their shape better during pressure cooking.
- Adjust sweetness: Mango varieties differ in sweetness, so adjust the sugar according to taste.
- Control the heat: Reduce or increase chili flakes according to your preferred spice level.
- Don't skip the vinegar: The acidity balances the sweetness and gives chutney its characteristic tang.
- Don't overcook: Excessive pressure cooking can turn the fruit completely mushy.
- Expect thickening: The chutney becomes noticeably thicker after cooling.
- Use clean containers: Clean, dry airtight jars are best for storing homemade chutney.