A delicious spread for your dinner parties! Pack away the leftovers in jars to enjoy again!
Place Pressure Cooker on low to medium heat, add oil and saute onion and ginger for 1 min.
Add cardamom, cinnamon and chilli, cook for 1 min to release the fragrance of the spices.
Add remaining ingredients, and stir well to combine.
Close Pressure Cooker, lock Lid, and put on high heat to bring to pressure.
Once at pressure, reduce to lowest heat to maintain full pressure and cook for 7 mins.
Remove Pressure Cooker from heat and allow to come off pressure naturally.
Open Lid, put Pressure Cooker back on medium heat and simmer for 10 mins to thicken the chutney.
If you prefer a smoother chutney, use the Potato Masher to mash chunks of mango, for a chunky chutney leave as is and allow to cool in Pressure Cooker.
Pour into jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.
For gifts, this recipe makes approximately 4 medium jars of around 200ml capacity each.