Easy Instant Pot Apple Chutney Recipe
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A chutney is a family of condiments or sauces in the cuisines of the Indian subcontinent. This is an easy instant pot apple chutney recipe that you can always keep on hand, or make fresh when you need it as it only takes around 30 minutes total to make.
This super versatile apple chutney can be used in so many ways. For example, it is wonderful as a tasty sandwich spread or as a decadent glaze for roasted chicken or pork. It can also be served with an assortment of different cheese varieties, cured meats, and gluten-free crackers or crostini for a delicious appetizer.
The garlic chili sauce used in this recipe is available in most grocery stores or online. It is spicy, so start with a small amount and add more to reach the desired level of heat. I am not a fan of spicy foods, my husband however loves them. The spicer the better! He actually puts hot sauce on everything!
Do you need to purchase an instant pot? You can buy one today from one of these major retailers:
Prep time: 10 minutes
Sauté time: 5-7 minutes
Active cook time: 3 minutes (+ time to come to pressure)
Natural release: 5 minutes
Serves: 4-6
Table of Contents
Instant Pot Apple Chutney Ingredients:
1 T. extra virgin olive oil
½ medium red onion, chopped
1 T. fresh ginger, finely minced
1 t. ground cinnamon
½ t. ground cloves
½ t. whole cumin seeds
¼ t. salt
¼ c. apple cider vinegar
1/3 c. honey
1 t. sugar-free garlic chili sauce
4 large apples, cored and peeled
1 large orange, peeled and chopped, with juice
1 T. orange zest, preferably organic
Instant Pot Apple Chutney Directions:
- Select the “Sauté” function and adjust to the highest setting. Add olive oil. Once hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and sauté, stirring occasionally, until the onion is soft and translucent, and the spices are fragrant approximately 4-5 minutes.
- Pour in the cider vinegar and deglaze the pot by gently scraping the bottom with a spatula to loosen any browned bits. Add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and turn the unit off.
- Cover and lock the lid into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high for 3 minutes.
- When the cooking time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam escapes, carefully remove the lid and set aside.
- Select the “Sauté” function and bring the mixture to a gentle boil. Heat, while stirring frequently, until the mixture thickens, and the excess liquid is reduced approximately 1-2 minutes.
- Turn the unit off and either use immediately or store in airtight containers in the refrigerator for up to one week. Enjoy!
Are you looking for other apple recipes to try this fall? Don’t forget to try the recipes I’ve posted for baked cinnamon apple crisp and instant pot apple cinnamon cheesecake.
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Instant Pot Apple Chutney
This super versatile apple chutney can be used in so many ways. For example, it is wonderful as a tasty sandwich spread or as a decadent glaze for roasted chicken or pork. It can also be served with an assortment of different cheese varieties, cured meats, and gluten-free crackers or crostini for a delicious appetizer.
Ingredients
- 1 T. extra virgin olive oil
- ½ medium red onion, chopped
- 1 T. fresh ginger, finely minced
- 1 t. ground cinnamon
- ½ t. ground cloves
- ½ t. whole cumin seeds
- ¼ t. salt
- ¼ c. apple cider vinegar
- 1/3 c. honey
- 1 t. sugar-free garlic chili sauce
- 4 large apples, cored and peeled
- 1 large orange, peeled and chopped, with juice
- 1 T. orange zest, preferably organic
Instructions
1. Select the “Sauté” function and adjust to the highest setting. Add olive oil. Once hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and sauté, stirring occasionally, until the onion is soft and translucent, and the spices are fragrant approximately 4-5 minutes.
2. Pour in the cider vinegar and deglaze the pot by gently scraping the bottom with a spatula to loosen any browned bits. Add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and turn the unit off.
3. Cover and lock the lid into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high for 3 minutes.
4. When the cooking time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam escapes, carefully remove the lid and set aside.
5. Select the “Sauté” function and bring the mixture to a gentle boil.
Heat, while stirring frequently, until the mixture thickens, and the excess liquid is reduced by approximately 1-2 minutes.
6, Turn the unit off and either use immediately or store in airtight containers in the refrigerator for up to one week. Enjoy!
