Apple Chutney

Sweet, savory, and tangy, apple chutney is the perfect sauce for those that want it all. Traditionally Indian, chutneys can be found in a variety of forms with many different kinds of ingredients. Add a teaspoon of cayenne to add some natural heat for all the spicy lovers out there.

Cuisine

Asian, Indian

Course

Appetizer, Dinner, Snack

Difficulty

Easy

Duration

30 Minutes

Diet

Low Carb, Low Sodium, Vegetarian

Cooking Technique

Instant Pot Duo Crisp, Instant Pot Pro, Instant Pot Pro Crisp, Instant Pot Pro Plus, Instant Pot Ultimate Lid

Keywords

128 servings, 30 minutes, appetizer, apple, apple cider vinegar, asian, brown sugar, cinnamon stick, cook 15 min, cumin seeds, dinner, easy, ghee, ginger, granny smith apples, indian, instant pot, Instant Pot Culinary Team, instant pot duo crisp, instant pot pro, instant pot pro crisp, instant pot pro plus, instant pot ultimate lid, low carb, low sodium, mustard seeds, prep 15 min, red chili powder, salt, snack, vegetarian, yellow onion

Prep Time

15 min

Cook Time

15 min

Servings

128 Servings

Ingredients

5 lbs Granny Smith apples
2 tbsp ghee
1 cinnamon stick
1 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp red chili powder
1- inch Ginger
1 yellow onion
1 tsp salt
½ cup apple cider vinegar
½ cup brown sugar

Instructions

Preheat the Instant Pot on the Saute setting, set for 10 Minutes.
Add ghee and all the spices. Sauté for 1 Minute until fragrant.
Add grated ginger, minced onion, and salt. Stir to combine and Saute until translucent, about 5-7 Minutes stirring occasionally.
Add brown sugar and apple cider vinegar. Stir to combine, gently scraping up any brown bits stuck to the bottom of the pan.
Press Cancel. Add diced apples to the pot and stir to evenly coat all apples.
Pressure cook on High for 4 Minutes.
Allow the pressure to release naturally for 5 Minutes, then flip the valve to release any remaining pressure.
Press Cancel and then Saute for 5 Minutes. Sauté the chutney to thicken, stirring occasionally.
Distribute among jars for easy storing. Serve chutney with rice and curries, on cheeseboards, or on top of toast.