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Nutrition Label
–
+
servings
US Customary
Metric
Cranberry Chutney
Course:
Condiment
Cuisine:
American, Indian
Diet:
Gluten Free, Vegan, Vegetarian
Prep Time:
5
mins
Cook Time:
25
mins
Total Time:
25
mins
Servings:
16
servings
Calories:
59
kcal
Cranberry chutney is a sweet, sour, and spicy condiment. It is absolutely flavorful and delicious. This is an Indian-style cranberry chutney made in the instant pot in less than 30 minutes. It is perfect to serve on cheese boards or with appetizers.
US Customary
-
Metric
Equipment
Instant Pot 6 qt
Potato masher
Ingredients
1
lb
Cranberry
⅓
cup
Water
¾
cup
Sugar
½
teaspoon
Red chili powder
1
teaspoon
Salt
For tempering
1
tablespoon
Oil
1
count
Bay leaf
1
count
Whole Red Chili
(dry)
1
teaspoon
Cumin seeds
1
teaspoon
Mustard seeds
1
teaspoon
Fennel seeds
¼
teaspoon
Nigella seeds
(onion seeds, kalonji)
Instructions
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.
Add sugar, salt,
red chili powder
, and water, and mix them with a
spatula
.
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
.
Nutrition
Calories:
59
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
148
mg
|
Potassium:
33
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
58
IU
|
Vitamin C:
4
mg
|
Calcium:
7
mg
|
Iron:
1
mg
Notes
If you are using a 12 oz. bag, you can reduce the quantity of the ingredients by clicking and moving the slider for "servings" to 12.