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This sweet and sour condiment is fat-free and will give a flavor boost to everything from curries to sandwiches. Mangoes and cranberries are both loaded with vitamin C.
PROGRAM Sauté/Pressure Cook
PRESSURE High
RELEASE Natural
1 tsp canola oil
1⁄4 cup finely chopped yellow onion
1 clove garlic, minced
2 tsp finely chopped ginger root
1⁄2 red bell pepper, finely chopped
3 cups frozen mango chunks
1⁄2 cup no-sugar-added dried cranberries
1⁄4 tsp kosher salt
1⁄2 cup rice vinegar
1⁄2 cup light brown sugar, lightly packed
1 tsp brown mustard seeds
2 tsp Sambal Oelek chili paste
1. Select Sauté, and add the canola oil to the inner pot. Add the onion, garlic, and ginger, and sauté for 2 minutes.
2. Add the bell pepper, mango, cranberries, and kosher salt. Stir, and then add the vinegar, brown sugar, mustard seeds, and chili paste. Continue to stir until the ingredients are well combined.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).
4. Remove the lid, and stir. Select Sauté, and allow the chutney to simmer for 5 minutes, or until a jam-like consistency is achieved, and then press Cancel to turn off the heat.
5. Transfer to a sealable glass container and allow to cool to room temperature. Once cooled, seal, and transfer to the refrigerator. Store in the refrigerator for up to 2 weeks.
