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Instant Pot Apple Chutney Sweet, spicy and a little tangy apple chutney. Instant Pot method with a stove-top alternative.
This recipe makes about 1.5 to 2 cups of chutney. You may need to add a bit of water if using a large (8 qt) pot.
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Instant Pot method Ingredients 5 apples Gravenstein apples, around 600 grams, chopped into 1/4 inch pieces, around 3.5 cups chopped apples 1 1/2 tablespoons oil 22 ml, I used avocado oil 1 inch cinnamon stick2 whole cloves1/2 teaspoon cumin seeds1/2 teaspoon fennel seeds1/4 teaspoon mustard seeds1 white onion medium, 95 grams, chopped 1 inch ginger 12 grams, chopped 3/4 teaspoon garam masala1/4 teaspoon red chili powder or to taste 1/2 teaspoon salt or to taste 1/3 cup apple cider vinegar 80 ml 1/4 cup brown sugar 50 grams 1/2 teaspoon kashmiri red chili powder for color, optional, this chili powder is not hot Preparation Peel the apples and chop into small pieces, about 1/4 inch. Set aside. Press the Sauté button on the Instant Pot. Once the display shows Hot, add oil. Add the cinnamon stick, cloves, cumin seeds, fennel seeds and mustard seeds. Let them sizzle for a few seconds until the mustard seeds pop. Add the chopped onion and ginger. Cook for 2 to 3 minutes until the onions are soft. Add the chopped apples and stir to combine. Add the garam masala, red chili powder and salt. Add the apple cider vinegar and mix everything. Close the pot with the lid and set to Manual/Pressure Cook on High for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 7 minutes, then perform a quick pressure release. Open the pot and press Sauté. Add the brown sugar, followed by the kashmiri red chili powder, and stir. Cover with a glass lid and let the chutney simmer on Sauté for 4 to 5 minutes, stirring occasionally, until it thickens to a paste-like consistency. Unplug the pot. The chutney will continue to thicken as it cools. Let it cool, then store in the refrigerator in an airtight container.
Stove-top method Preparation Heat oil in a pot over medium heat. Once hot, add all the whole spices and let them sizzle. Add the chopped onions and ginger and cook for 2 to 3 minutes until the onions are soft. Add the chopped apples, garam masala, red chili powder, salt and apple cider vinegar. Stir to combine. Cover the pot and cook on medium heat until the apples are soft, around 10 minutes. Add the brown sugar and kashmiri red chili powder and cook uncovered for 5 more minutes until excess moisture has evaporated and the chutney is thick. Remove from heat, let cool, then store in an airtight container.