Mango Chutney (PKP 4.8L & 5.7L)
It goes without saying that our mango chutney 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.
To make your chutney extra special, you can try adding nigella seeds if you can find them. This recipe makes enough to fill two 454g jam jars and can be easily scaled up for batch cooking.
1 tbsp olive or cooking oil
3cm fresh ginger, peeled and grated (or 1 tbsp ground ginger)
1 red chilli, finely chopped
3 garlic cloves, crushed
1 tbsp cumin
2 tsp ground coriander
1 tsp cayenne pepper
1 tsp turmeric
500ml white wine vinegar
6 ripe mangoes, peeled and chopped
Salt (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the ginger, chilli, garlic and spices and stir regularly for 1 minute.
Add the vinegar and sugar and continue to stir for about 2 minutes until the sugar dissolves, then add the mango, 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.
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.