Instant Pot Apple Mango Chutney

Ingredients and Weight:

• Apples (500g), peeled, cored, and diced
• Mango (200g), peeled, pitted, and diced
• Onion (100g), chopped
• Garlic (2 cloves), minced
• Ginger (1 tablespoon), minced
• Brown sugar (150g)
• Vinegar (100ml)
• Mustard seeds (1 teaspoon)
• Fenugreek seeds (1 teaspoon)
• Cumin seeds (1 teaspoon)
• Coriander seeds (1 teaspoon)
• Cinnamon stick (1)
• Bay leaf (1)
• Red chili pepper (1/2, optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 35 minutes

Difficulty Level:

• 2/5 (Moderate)

Preparation Method Steps:

1. Combine the apple, mango, onion, garlic, and ginger in the Instant Pot.
2. Add the brown sugar, vinegar, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, cinnamon stick, bay leaf, and chili pepper (if desired).
3. Close the pot lid and set the valve to "Sealing."
4. Pressure cook on High for 30 minutes.
5. Allow the pressure to release naturally for 10 minutes before releasing the remaining pressure manually.
6. Use an immersion blender to blend the chutney to your desired consistency.

Nutritional Information:

• Calories: 140 per serving
• Carbs: 30g
• Fat: 2g
• Protein: 1g

Dish Characteristics:

• Sweet and tangy with subtle heat
• Thick and syrupy consistency
• Perfect for serving as a condiment with grilled chicken, fish, or tofu

User Comments:

• "This chutney is delicious and so easy to make! I love the balance of sweetness and acidity."
• "I served it on grilled salmon and it was a perfect complement."
• "I added a bit more chili pepper for a little extra heat, and it turned out great!"

Special Precautions and Tips:

• Be sure to peel and core the apples and mango before dicing.
• If you don't have an immersion blender, you can transfer the chutney to a regular blender and puree it in batches.
• The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.