INSTANT POT® APPLE MANGO CHUTNEY
Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
- Let cool completely before storing in sterilized jars.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 37.2 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.3 g, Sodium 223.8 mg, Sugar 34.6 g
APPLE MANGO CHUTNEY
Make and share this Apple Mango Chutney recipe from Food.com.
Provided by Kyle Bessemer
Categories Chutneys
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Add all of the ingredients to a pot and cook under low to medium heat (keep a slight simmer) for up to 1 hour or until apples are tender, stirring frequently.
MANGO-APPLE CHUTNEY
This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers...over a warmed wheel of brie cheese...in marinades, salads and dressings. The possibilities are endless.
Provided by Abby Girl
Categories Mango
Time 1h25m
Yield 6 pint jars
Number Of Ingredients 13
Steps:
- Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
- Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.
FRAGRANT MANGO & APPLE CHUTNEY
The perfect gift or an essential Boxing Day condiment. You won't want your turkey leftovers to ever run out while this is in the fridge
Provided by Sara Buenfeld
Categories Afternoon tea, Buffet, Condiment, Lunch, Supper
Time 2h
Yield Makes 4 x 500ml jars
Number Of Ingredients 15
Steps:
- Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces - take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
- Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
- Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
- Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn't stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.
Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar
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- Wash, peel, destone and roughly chop your mango into pieces approximately 2cm big at most. Put all the flesh and juice into the Inner Pot and add all the remaining ingredients. Stir well.
- Remove the lid and put the IP onto Sauté mode. Cook stirring regularly until the chutney has reduced down by around a third to a half and it has become syruppy. You don't need to go as far as you do when making jam but the liquid will suddenly start to thicken and run off your spoon like warm golden syrup or honey when it is ready.
- Ladle your chutney into the still warm sterilised jars (see notes below) and seal whilst hot. Will keep unopened in a cool dark cupboard for at least 3-6 months. Keep in the fridge once opened and use within 6 weeks.
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