Quick & Spicy Mango Chutney Under Pressure
Tangy, spicy and sweet a chutney can be made in the pressure cooker in just minutes.
We’ve pressure cooked marmalade and hot sauce – so when my jar of mango chutney was running low and mangoes magically appeared at my mostly local fruit and veggie peddler, I jumped at the chance to make my own.
Chutneys can be used for zazzing-up Indian-style curries or dal, but their tang works just as well on any meat (especially the really strong- flavored lamb or game) and it’ll do wonders on a cheese platter with strong flavored goat or aged brie-type cheeses. Here are a few more ideas for using chutney.
My Sharwood’s Mango Chutney ingredient list was un-informative, to say the least:
Ingredients: Sugar, Mangoes (41%), Salt, Acetic Acid, and spices (0.5%)
I replaced some of the sugar with dried fruit and added an apple to make sure the mix would gel into jam-consistency. If I had used more sugar my chutney it would have more transparent, and closer to it’s commercial inspiration (and I could have forgone the apple as well). Acetic Acid is a fancy name for vinegar, BTW. There’s no mention of it in the ingredient list, but my chutney definitely had pieces of something from the allium family so I went with the middle-ground between garlic and onions: shallots.
I let my taste buds and a few Google searches guide me as to which spices to use and then bloomed them in oil before the pressure cooking step.
There are endless variations of chutneys that can be made with a rainbow of fruits – but they all contain sugar, vinegar, salt and optionally heat (and not just from red peppers but mustard seeds, ginger, black or white pepper also work).
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||5 min.||High(2)||Natural|
- Serves: 48
- Serving size: 1 Tablespoon
- Calories: 78.2
- TOTAL Fat: 0.3g
- TOTAL Carbs: 18.3g
- Sugar Carbs: 9.3g
- Sodium: 99.3mg
- Fiber Carbs: 1.0g
- Protein: 0.9g
- Cholesterol: 0.0mg
- 1 tablespoon vegetable oil
- 1 shallot, chopped
- 2 tablespoons fresh ginger, finely diced
- ¼ teaspoon cardamom powder
- ⅛ teaspoon cinnamon
- 2 fresh red hot chili , finely chopped (or ½ teaspoon red pepper flakes)
- 2 large mangoes, diced
- 1 apple, cored and diced (skin-on)
- ¼ cup raisins
- 2 teaspoons salt
- 1¼ cups raw (demarara) sugar
- 1¼ cups apple cider vinegar (or 1 cup white wine vinegar)
- To the pre-heated pressure cooker add the vegetable oil, shallots and ginger and saute until the shallots begin to soften.
- Add the cardamom, cinnamon and hot peppers and saute for about a minute to fry and bloom the spice powders.
- Add the remaining ingredients to the pressure cooker and mix well until all of the sugar has melted.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5-7 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
- Simmer the un-covered pressure cooker on medium heat (saute or brown mode for electric pressure cookers) until the contents are a jammy consistency - you can drag the spoon across the base and see it (about 15 minutes).
- Stir occasionally, at first, and then as the mixture gets thicker you will want to turn down the heat and stir more, and stir more frequently. For electric cookers, to turn down the heat from the Brown/Saute mode simply switch to the "keep warm" mode - if your electric cooker does not turn the brown/saute" mode on and off intermittently to keep the contents from burning.
- Spoon piping hot chutney into clean jars and close tightly.
- When cooled refrigerate for up to a month or transfer to freezer-safe containers to freeze up to a year.
Yields about 2 cups.