I used two mangoes which were hard but quite yellow inside to make this chutney. I love using it as a dip or a spread. The fun part is that it’s so quick to make if you have the Instant Pot (IP). The Instant Pot (IP) is a pressure cooker but can also be used as a slow cooker. rice cooker, sauté/browning, yoghurt maker and steamer. You can make it as hot or as mild as you like it by adjusting the amount of chilies in the recipe. If you do not have an Instant Pot, then please follow this recipe which is very similar.
- 2 semi ripe large mango
- 1 red chillies which was quite hot
- 4 hot green Kenyan chillies
- 4 tbls sugar
- 4 tbls lemon juice
- 1/2 salt
- 1 tbls Oil
- 1 tsp whole cumin seeds
- 2 cloves
- 2 cardomom
1. Wash and peel the mangoes and grate them.
2. Chop the red and green chilies into as small chunks as possible.
3. Put the IP into the sauté function and transfer the grated mangoes and chilies to inner pot and add the sugar, salt and lemon juice to the mixture and stir gently. This will release a bit of water . Then change IP function to manual pressure for 4 minutes .
4. This was enough to cook the mangoes. Release the steam and mix well.
5. Next stage is optional or could have been done using the sauté mode first too :
For the tadka: Heat 1 tbls oil in a saucepan. Add a couple of cloves and 2-3 cardamom plus 1 tsp cumin seeds . Once the cumin goes brown – add to the mango mixture . If the chutney mixture feels runny – sauté for a minute . I didn’t need to .
6. Once cool – transfer to sterilised bottles . You can reduce the chilies or use chili flakes if you like . Taste and add lemon or sugar if needed. I didn’t as we like hot stuff . The chutney does taste better once cool.