Instant Pot Cranberry Orange Chutney

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Instant Pot Cranberry Orange Chutney – easy holiday chutney done right in the Instant Pot. Vegan & gluten-free. You can also make this on a stove-top!

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cranberry orange chutney made in the instant pot

I am loving my evening walks these days. Yeah evening because morning is just not happening. Everyday I try to get up early and go for a run or do some workout, but it’s just not happening. So, now I have started going for evening walks, well you gotta do something. Isn’t it? It’s so pretty outside these days, I keep sharing pictures on my Instagram stories these days. Fall is truly my favorite season. The sad part is that it’s going to be over soon! Oh well, at least we have the festivities to look forward to and of course all the delicious food!

The lines have been getting longer at shopping mall these days and there’s still time for the holidays! It’s so crazy, I can almost feel it that after few weeks it would be impossible to find parking on weekends. That’s why I just stop going to shopping malls as soon as the holiday season begins, I just can’t take it. What I do in stead is stay at home and cook and bake all the wonderful holiday recipes. In the next few weeks, I would be sharing some easy vegetarian/vegan recipes for your Thanksgiving dinner and I hope you guys would make them a part of your thanksgiving menu!

So the first in line is this easy Instant Pot Cranberry Orange Chutney. Cranberries and orange is such a classic holiday combination, I remember making a fudge using the same flavors couple of years ago. This time around I made a chutney and it’s so easy and so good! This would be good on top of just about everything. It’s little tart (well of course since it has cranberries!) and little sweet. You can make it more sweet or more tart or more spicy to your liking and taste.

This cranberry orange chutney is spiced with garam masala, cayenne pepper and lots of fennel seeds, cumin seeds and mustard seeds! So I do think I went a bit heavy on these seeds but you may reduce the amount if you are not a fan. These seeds are traditionally used in a lot of pickles and chutneys that we make in India. This chutney with celery stick in my new favorite snack! How are you guys planning to use this one? It would also make a wonderful holiday gift! Homemade chutney in a nice festive jar, now who doesn’t like homemade edible gifts? 🙂

You can also make this recipe in a regular pan on your stove top. Just cook the cranberries till they are soft and done and follow the rest of the recipe as it is.

Method

Press the saute button on your IP and add oil to the pot. Once the oil is hot, add cumin seeds, fennel seeds, mustard seed and let them pop/sizzle. [PS: mustard seeds would pop while cumin and fennel would sizzle].

Add chopped onion and ginger and saute for 1-2 minutes till softened.

Add the cranberries along with cayenne pepper, garam masala, salt and vinegar. Give it a good stir.

Add orange juice, stir and close the lid of the IP.

Set valve to sealing and press the manual/pressure cook button. Cook on high pressure for 5 minutes. Do 5 minutes natural pressure release and then release the remaining pressure manually.

Open the IP and stir the chutney with a spatula. The cranberries would break down easily. Press the saute button.

Add brown sugar and mix.

Finally stir in the orange zest and mix.

Cook the chutney for 2 more minutes after adding everything. Switch off your Instant Pot.

Let the chutney cool down and then store in an airtight container in the refrigerator.

* Adjust spice levels to taste. You may also decrease the amount of cumin/fennel/mustard seeds to your liking.

* Add more sugar for a sweeter chutney.

Instant Pot Cranberry Orange Chutney

Prep time: 

Cook time: 

Total time: 

Serves: 1.25 cups

Cranberry Orange Chutney made in the Instant Pot! Perfect for the holidays, vegan and gluten-free.
Ingredients
  • 1 tablespoon oil, I used avocado oil
  • ¾ teaspoon cumin seeds
  • ¾ teaspoon fennel seeds
  • ½ teaspoon mustard seeds
  • 1 inch ginger, chopped
  • ¼th of a medium red onion, chopped
  • 10 oz cranberries
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garam masala, or adjust to taste
  • ½ teaspoon salt, or to taste
  • 1 tablespoon white vinegar
  • ¼ cup orange juice
  • 4-5 tablespoons brown sugar
  • 2 teaspoons orange zest
Instructions
  1. Press the saute button on your IP and add oil to the pot. Once the oil is hot, add cumin seeds, fennel seeds, mustard seed and let them pop/sizzle. [PS: mustard seeds would pop while cumin and fennel would sizzle].
  2. Add chopped onion and ginger and saute for 1-2 minutes till softened.
  3. Add the cranberries along with cayenne pepper, garam masala, salt and vinegar. Give it a good stir.
  4. Add orange juice, stir and close the lid of the IP. Set valve to sealing and press the manual/pressure cook button.
  5. Cook on high pressure for 5 minutes. Do 5 minutes natural pressure release and then release the remaining pressure manually.
  6. Open the IP and stir the chutney with a spatula. The cranberries would break down easily. Press the saute button.
  7. Add brown sugar, orange zest and mix.
  8. Cook the chutney for 2 more minutes after adding everything. Switch off your Instant Pot.
  9. Let the chutney cool down and then store in an airtight container in the refrigerator.

Instant Pot Cranberry Orange Chutney

7 thoughts on “Instant Pot Cranberry Orange Chutney

  1. We get up early to work out 3 days a week…and oh man, is that hard! I like the idea of taking an afternoon walk, especially during this time of the year. Love this chutney recipe, Manali. It would be a great twist on a classic for Thanksgiving!

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