5medium applesI used Gravenstein apples, around 600 grams, chopped into 1/4 inch pieces, around 3.5 cups chopped apples
1.5tablespoonsoil22 ml, I used avocado oil
1mediumwhite onion95 grams, chopped
1inchginger12 grams, chopped
1/4teaspoonred chili powderor to taste
1/2teaspoon saltor to taste
1/3cupapple cider vinegar80 ml
1/4cupbrown sugar50 grams
1/2teaspoonkashmiri red chili powderfor color, optional, this chili powder is not hot
First, peel the apples and then chop them in small pieces, around 1/4 inch pieces. Set aside.Press the saute button on the Instant Pot. Once it displays hot, add oil and then add cinnamon stick, cloves, cumin seeds, fennel seeds and mustard seeds.Let them sizzle for few seconds, the mustard seeds should pop.
Then add the onion and ginger. Cook for 2 to 3 minutes until onions are soft.
Then add the chopped apples and mix.
Add the garam masala, red chili powder and salt.
Add apple cider vinegar and mix everything.
Close the pot with the lid and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 7 minutes and then do a quick pressure release. Open the pot and press saute.
Add brown sugar, followed by kashmiri red chili powder and stir.
Cover with a glass lid and let the chutney simmer on saute for 4 to 5 minutes, keep stirring it in between. It will thicken as it simmers. Unplug the pot once it has thickened to a paste like consistency.
The chutney will continue to thicken as it cools. Let it cool and then store apple chutney in the refrigerator in an airtight container.
Heat oil in a pot on stove-top on medium heat. Once hot, add all the whole spices and let them sizzle. Then add the onions and ginger and cook for 2-3 minutes until onions are soft. Add the apples, garam masala, red chili powder, salt and apple cider vinegar. Cover the pot with a lid and cook on medium heat until apples are soft, around 10 minutes. Then add sugar and kashmiri red chili powder and cook (uncovered) for 5 more minutes until excess moisture dried out and chutney becomes thick. Remove pan from heat, let chutney cool down and then store in an airtight container.
This recipe makes 1.5 to 2 cups of the chutney. The calorie estimate if for the whole chutney.
You might need to add some water to the pot if using an 8qt, since it has a bigger surface area.