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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.
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.
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.