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Prep: 10 minutes
Cook: 15 minutes
Serves: 8

Apple & Mango Chutney

It goes without saying that this chutney recipe is the perfect accompaniment to one of our curry recipes. The flavours in chutney get better with age so it’s well worth making this a couple of months before you need it.

The recipe makes enough to fill two 454g jam jars and can be easily scaled up for batch cooking.


2 tbsp olive or cooking oil

3 large mangoes, diced

1 Bramley apple, finely diced

1 onion, finely diced

3cm fresh ginger, grated

2 garlic cloves, crushed

1 tsp turmeric

8 cardamom pods, crushed

1 cinnamon stick

6 cloves

1 red chilli, chopped

250g sugar

300ml cider vinegar

Salt (to taste)

Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker

The Method

Select the FRY function, press START, then add the oil and allow to heat. Add the cardamom pods, cloves and cinnamon stick and stir regularly for 1 minute.

Add the onion, garlic, ginger, chilli and stir regularly for a further ~3 minutes until the onion begins to soften. Add the vinegar, sugar, mango and apple and stir to combine, then press CANCEL.

Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 10 minutes, then press START.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

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