Apple Chutney


  • 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
  • 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.
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