This Indian-style cranberry chutney is absolutely irresistible. It is not only flavorful but also aromatic, and its sweet, sour and spicy taste is to drool for.
Cranberry chutney is easy to make at home in the instant pot in just under 30 minutes. This vegan and gluten-free condiment is made with only a few basic ingredients available in the home pantry.
Cranberry chutney ingredients
Cranberries, of course, are the main ingredient to make this Indian chutney. I have used fresh ones for this recipe. Some basic whole spices like fennel seeds, cumin seeds, mustard seeds, nigella seeds, and a bay leaf are added for the flavor.
The sourness or tanginess of the chutney comes from the cranberries themselves. To give it a sweet and spicy taste, sugar and red chili powder are added.
How to make cranberry chutney Indian style?
Cranberry chutney is very easy to make especially by pressure cooking in the instant pot as there is no need to monitor.
Turn the instant pot on the saute mode on the normal setting and once it is hot, add some oil followed by all the dry whole spices including bay leaf, dry chili, cumin seeds, mustard seeds, fennel seeds, and nigella seeds.
Add the cranberries, sugar, salt, and red chili powder. As the cranberries will release a lot of moisture while pressure cooking, you need to add only a little water.
Cook the chutney on high-pressure mode for 5 minutes followed by a natural pressure release. You can also release the pressure manually after 10 minutes of natural pressure release.
After opening the lid, mash the cranberries with the help of a potato masher. However, this is optional.
How to serve cranberry chutney?
This cranberry chutney is absolutely delicious. You can serve it with your cheese boards. It also goes well as a dip for chips, fries, and can accompany any Indian meal or chaats instead of the sweet tamarind chutney. You can also top it on some bread, oatmeal, or on yogurt.
Does cranberry chutney have to be refrigerated?
Cranberry chutney can be stored in the fridge for 2-3 weeks. If you plan to store it longer, you can freeze it. Before freezing ensure that the chutney has completely cooled down.
You can portion it and then freeze it in freezer-safe containers or ziplock bags. Before serving, you can keep the container in the fridge overnight or thaw it in the microwave.
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- Turn the instant pot on saute mode on the normal setting.
- Once the instant pot is hot, add the oil.
- Once the oil is hot, add all the ingredients from the 'for tempering' list.
- Add the cranberries and give them a mix.
- Close and lock the lid with the pressure knob in the sealing position.
- Pressure cook on high-pressure mode for 5 minutes followed by a natural pressure release. (or quick release after 10 minutes NPR).
- Discard the bay leaf and whole red chili.
- Optionally mash the chutney with a potato masher.