Mango-Ginger Chutney

The combination of heat and sweet is classic in mango chutney. How much heat it has is up to you—just vary the amount of crushed red pepper according to your taste. To seed a mango, stand it on its end and slice down either side of the large seed, discarding the center that contains the seed.

PREP TIME: 25 minutes

FUNCTION: Pressure/High; Sauté (Less)

CLOSED POT TIME: 30 minutes

TOTAL TIME: 55 minutes

RELEASE: Natural

MAKES: 3½ cups

• 4 ripe mangoes, seeded, peeled, and chopped (4 cups)
• 1 cup chopped red onion
• ½ cup diced red sweet pepper
• ½ cup golden raisins
• ¼ cup minced fresh ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ½ to 1 teaspoon crushed red pepper
• ½ cup apple cider vinegar
• ½ cup pineapple juice or apple juice
• ½ cup sugar
• ½ teaspoon kosher salt

PREP

Place all of the ingredients in the Instant Pot® and stir to combine. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Select sauté and adjust to less. Cook chutney for 10 minutes or until desired consistency. Press cancel.

serve

Serve with turkey, chicken, pork, and ham. Store in a tightly sealed container in the refrigerator for up to 1 week.