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Pressure Cooker Mango Chutney

Pressure Cooker Mango Chutney is a modern British recipe for a classic chutney of mango, vinegar and sultanas cooked in a pressure cooker that's finished with sugar and cooked to thicken before potting. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Mango Chutney.

prep time

20 minutes

cook time

6 minutes

Total Time:

26 minutes

Makes:

1 jar

Rating: 4.5 star rating

Tags : Spice RecipesBritish Recipes


Ingredients:

3 slightly under-ripe mangoes
25g salt
450ml malt vinegar
1/2 tsp hot chilli powder
225g sultanas
225g demerara sugar

Method:

Peel the mangoes and slice the flesh away from the stone. Place the strips of mango flesh in a bowl and sprinkle with slat. Cover with a cloth and set aside for 2 hours.

Drain the pieces of mango and rinse thoroughly. Transfer the mango flesh to your pressure cooker and combine 300ml of the vinegar, the chilli powder and sultanas. Stir to combine.

Secure the lid on the pressure cooker, place on the heat and bring to 8lb pressure then cook for 6 minutes. Release the pressure slowly then add the sugar and remaining vinegar, stirring until dissolved.

Bring the mixture to a boil and allow to reduce until thickened to your liking. Spoon into cleaned and sterilized jars that have been warmed in the oven. Seal with vinegar-proof lids and set aside for at least 1 month to mature before use.