Easy Instant Pot Apple Chutney

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This easy Instant Pot apple chutney is a delicious mix of sweet, tangy, and lightly spiced flavors. It’s a fuss-free recipe that’s ready in minutes but tastes like it’s been simmered all day.

Perfect for spreading on sandwiches, serve it with roasted chicken or pork, or pair it with cheese and crackers for a simple but impressive appetizer.

A Quick Look At The Recipe

Recipe Name: Easy Instant Pot Apple Chutney
Cook Time: 25 minutes (10 min prep, 10 min cook, 5 min natural release)
Servings: 6
Main Ingredients: Apples, red onion, honey, apple cider vinegar, orange, cinnamon, cloves, ginger
Dietary Info: Gluten-free, dairy-free, vegetarian
Difficulty Level: Easy

I make this apple chutney when I want something a little different from jam or applesauce on the table. It’s ready in minutes but tastes like it simmered on the stove all day.

With sweetness from honey and orange, warm spice from cinnamon, cloves, and ginger, and a little kick from garlic chili sauce that you can adjust to your taste. It’s become one of my go-to condiments for sandwiches, roasted meats, and holiday cheese boards.

Best Apples For Chutney

Tart apples are the best choice for chutney because they hold their shape well as they cook and add a nice tartness that balances out the sweetness from the honey and orange.

My favorites are Granny Smith, McIntosh, Pink Lady, Braeburn, and Honeycrisp. Any of these will give you great texture and flavor.

Easy Instant Pot apple chutney recipe poured into small mason jars.

One of the best parts about this chutney is how easy it is to adjust to your taste. The garlic chili sauce adds a spicy kick, but you can use more or less depending on how much heat you like.

This chutney is sure to become a go-to condiment for everything from sandwiches to holiday cheese boards.

Why You’ll Love This Instant Pot Apple Chutney

Quick & Easy: The Instant Pot does most of the work, giving you rich flavors in a fraction of the time.
Versatile: Use it as a sandwich spread, glaze for meats, or pair it with cheese and crackers for an easy appetizer.
Make Ahead Friendly:This chutney stores well in the fridge, so you can prep it ahead for busy weeknights or holiday gatherings.
Crowd Pleasing Flavor: Sweet, tangy, and a little spicy, it’s a condiment that pairs beautifully with both everyday meals and special occasions.

Ingredient

1 tablespoon extra virgin olive oil
½ medium red onion, chopped
1 tablespoon fresh ginger, finely minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon whole cumin seeds
¼ teaspoon salt
¼ cup apple cider vinegar
1/3 cup honey
1 teaspoon garlic chili sauce
4 large apples, cored and peeled
1 large orange, peeled and chopped, with juice
1 tablespoon orange zest

How To Make Easy Apple Chutney In Your Instant Pot

On your Instant Pot, select the saute function and adjust it to the highest setting. Add the olive oil, once the oil is hot, add the red onion, ground ginger, cinnamon, cloves, cumin seed, and salt, stir to combine.
Saute, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes.
Next, pour the cider vinegar into the pot and deglaze by gently scraping the bottom with a spatula to loosen any browned bits.
Then add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and then turn off the Instant Pot.
Place the lid on the pot and lock it into place. Change the pressure valve to sealing and select the manual option on high for 3 minutes.
When the cook time is complete, allow the 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 it aside.
Select the saute 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 to 2 minutes.
Turn the Instant Pot off and either use it immediately or store it in airtight containers in the refrigerator for up to one week.

Apple chutney cooked in the Instant Pot and put into mason jars. A spoon is lifting up a serving of apple chutney over the jar.

Recipe Notes & Tips

Storage: Store apple chutney in an airtight container in the refrigerator for up to 1 week.
Freezing: Let the chutney cool completely, then package it in airtight containers and freeze for up to 6 months.
Different Instant Pot Sizes: I’ve made this in both my 8 qt Instant Pot Duo and my 6 qt Instant Pot Max, and it works great in either one.

Substitutions

Apple Cider Vinegar: Don’t have cider vinegar? White vinegar, white wine vinegar, or red wine vinegar will work, but the flavor will be slightly sharper.
Honey: Maple syrup or brown sugar could be used as a sweetener substitute.
Garlic Chili Sauce: Use some fresh garlic and red pepper flakes, sriracha, or omit them entirely if you prefer a milder chutney.
Spices: If you don’t have cloves or cumin, substitute with pumpkin pie spice or a pinch of allspice for a warm flavor.
Orange: You can swap with clementines, tangerines, or use a splash of orange juice if you have that on hand.

Variations

Spicier Chutney: Add an extra teaspoon of garlic chili sauce or a pinch of cayenne if you like more heat.

Two jars of homemade apple chutney next to fresh apples and cinnamon sticks.

Serving Suggestions

Sandwich spread: Use it as a flavorful layer in turkey, chicken, or ham sandwiches.
Glaze for Meats: Brush over roasted chicken, pork chops, or tenderloin for a sweet and savory finish.
Cheese Board Companion: Serve alongside sharp cheddar, brie, or goat’s cheese with crackers and cured meats.
Burgers and Wraps: Adds a burst of fall flavor to grilled burgers and wraps.
Holiday Pairing: It’s a yummy alternative to cranberry sauce at Thanksgiving or Christmas dinner.
Curries and International cheeses: Its sweet, tangy flavor also pairs well with curries and international cheeses.

FAQ’s

Stored in an airtight container in the refrigerator, it will keep for up to 1 week.

Yes. Let it cool completely, then package it in airtight containers and freeze for up to 6 months.

Yes, this recipe uses peeled apples. Since the chutney cooks for a shorter time than something like apple butter, the peels don’t break down the same way, so peeling first gives you a smoother texture.

Yes, I’ve made this chutney in both my 8 qt Instant Pot Duo and my 6 qt Instant Pot Max, and it turns out great in either one.

Apple chutney is savory-sweet, with onion, vinegar, and spices cooked down with the apples for a tangy, condiment-style flavor.

Apple butter is cooked with just apples, sugar, and cinnamon until it’s smooth and spreadable, more like a sweet fruit spread than a condiment. If you want to try apple butter too, check out my slow cooker apple butter recipe.

More Apple Recipes

Easy Instant Pot Apple Chutney

This Instant Pot savory apple chutney is sweet, tangy, and just a little spicy. Quick to make and full of warm spices, it’s a versatile condiment perfect for sandwiches, roasted meats, or holiday cheese boards.

Prep Time 10

Cook Time 10

Natural Release 5

Total Time 25

Serving Size servings

Ingredients

1 tablespoon extra virgin olive oil
½ medium red onion , chopped
1 tablespoon fresh ginger , finely minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon whole cumin seeds
¼ teaspoon salt
¼ cup apple cider vinegar
1/3 cup honey
1 teaspoon garlic chili sauce
4 large apples , cored and peeled
1 large orange , peeled and chopped, with juice
1 tablespoon orange zest

Instructions

On your Instant Pot, select the saute function and adjust it to the highest setting. Add the olive oil, once the oil is hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and saute, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes.
Next, pour the cider vinegar into the pot and deglaze by gently scraping the bottom with a spatula to loosen any browned bits.
Then add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and then turn off the Instant Pot.
Place the lid on the pot and lock it into place. Change the pressure valve to sealing and select the manual option on high for 3 minutes.
When the cook time is complete, allow the 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 it aside.
Select the saute 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 to 2 minutes.
Turn the Instant Pot off and either serve it or store it in airtight containers in the refrigerator for up to one week.

Notes

Freezing

To freeze, let the chutney cool completely. Then pour it into freezer-safe containers. Put on the lids, label, and store for up to 6 months.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.