Instant Pot Indian Apple Chutney

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This Indian apple chutney is sweet with a little heat! It’s a perfect and unique way to use up any extra apples this apple season. The best thing about this yummy bright red chutney is that it’s made in an Instant Pot, so it’s an easy, hands-off recipe!

Indian Apple Chutney by Ashley of MyHeartBeets.com

Recently, I found myself with several bags of apples waiting to be eaten. And by “found myself” I mean, I went to the store and bought 20 pounds of apples… Why? Because we had an apple-themed potluck at my house and I wanted to make sure we had enough apples. I made this delicious apple chutney, apple butter, chilled apple cider punch, and a spiced apple pulao.

I really love all of the apple recipes that I made, but I have to say this chutney was my favorite. It’s just so unique in flavor! It’s made with traditional Indian pickling spices like fennel seeds and fenugreek seeds. It also calls for curry leaves which not only adds aroma but also gives the chutney an extra flavor boost.

How to enjoy apple chutney:

  • Use it as a topping for your favorite protein (I suggest pork chops or grilled chicken, yum!).
  • Serve it as an accompaniment to an Indian meal.
  • Put it on a cheese board and wow your guests!

I put a small jar of this apple chutney on a fall cheese board and it was definitely a conversation starter. Putting this on a cheese plate is a great way to introduce an Indian recipe to friends who aren’t quite as familiar with Indian food.

If you make this delicious fruit chutney, know that you will be giving your guests something to talk about while they snack on it.

Indian Apple Chutney by Ashley of MyHeartBeets.com

If you have an abundance of apples this apple season then you must try this instant pot apple chutney! You can even freeze this chutney to enjoy later in the season. Let me know if you make this!

Instant Pot Indian Apple Chutney

Indian Apple Chutney by Ashley of MyHeartBeets.com

Instant Pot Indian Apple Chutney

5 from 12 reviews
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Ingredients
 

  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon mustard seeds
  • 10 curry leaves
  • 4 red apples approx. 1 ½ pounds, cored and quartered
  • 1 teaspoon turmeric
  • ½ teaspoon ginger powder
  • ½ teaspoon salt
  • ¼-½ teaspoon cayenne adjust to taste
  • ¼ cup apple cider vinegar

add later:

Instructions
 

  • Press sauté, add oil and allow it a minute to heat up. Then add the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, curry leaves to the pot. Once the cumin seeds begin to brown, add the apples and remaining spices (turmeric, ginger powder, salt, cayenne). Give everything a good mix, then add the apple cider vinegar.
  • Cook for 15 minutes at high pressure.
  • Quick release.
  • Puree the contents of the pot with an immersion blender (or put everything into a blender and puree until smooth then put it back into the pot).
  • Press saute and adjust to low, add the sugar and cook for 10 minutes, stirring occasionally, until the chutney thickens.
  • Add Kashmiri chili or paprika if using and cook for another 1-2 minutes.
  • Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Rajinder Nagi says

    5 stars
    Hi Ashley, one more yummy recipe I made today, looking forward to enjoy with cheese and crackers!
    Had apples from the garden to use.
    Thank you 😊

  2. Lucy says

    This sound delish!! Can you use any apples on hand? I have 2 bags of gala that need using up! Also, can you leave out the sugar?

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