Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12



2 large ripe mangoes, peeled, pitted, and chopped

1 cup granulated sugar

1 cup water

1 tablespoon grated ginger

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon red chili flakes

1/2 teaspoon salt



In the inner pot of your Instant Pot, add the chopped mangoes, sugar, water, grated ginger, ground cumin, ground coriander, red chili flakes, and salt. Close the lid of the Instant Pot and set the valve to the sealing position.

Select the “Manual” or “Pressure Cook” setting and set the Cook Time to 20 minutes on high pressure.

Once the Cook Time is up, allow the pressure to release naturally for 10 minutes, and then do a quick release to release any remaining pressure.

Open the Instant Pot and stir the chutney well, ensuring that the mangoes are well mashed and blended with the other ingredients.

If needed, select the “Saute” setting and cook the chutney for an additional 5-10 minutes to thicken it slightly.

Once cooked, transfer the chutney to clean, sterilized jars and allow it to cool completely before sealing. Store the chutney in the refrigerator and use it within a month.


Nutritional Stats:

26g carbs

0g fat

0g protein

1g fiber