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.
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.
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.
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, 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.
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.
More Apple Recipes
Easy Instant Pot Apple Chutney
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.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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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.
