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Cranberry Chutney (Instant Pot and Stovetop)

cranberry chutney

Cranberry Chutney (Instant Pot and Stovetop)

5 from 10 reviews
Pin Recipe Print Recipe
Course Condiment
Cuisine Indian

Ingredients
 

Whole Spices

 

  • 2 tablespoons oil
  • 24 ounces fresh cranberries rinsed
  • 1 ½ cups sugar
  • ¾ cup water
  • 2 teaspoons roasted cumin powder
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper

Instructions
 

Instant Pot

  • Add the whole spices to a spice grinder and grind. Set aside for now.
  • Press sauté, add oil and once it’s hot, add the freshly ground spices and stir for 1 minute. 
  • Add the remaining ingredients to the pot and mix well.
  • Secure the lid, close the pressure valve, and cook for 1 minute at high pressure.
  • Naturally release pressure for 10 minutes.
  • Remove the lid, and mix well.
  • Turn off the instant pot and let the sauce cool down in the pot.
  • Once the sauce cools completely, store it in an airtight container in the fridge for up to a week, or in the freezer for a couple of months.

Stovetop

  • Add the whole spices to a spice grinder and grind. Set aside for now.
  • Add oil to a large pot over medium-high heat, and once it’s hot, add the freshly ground spices and stir for 1 minute.
  • Add all of the remaining ingredients to the pot and mix well. Bring the pot to a boil, then reduce the heat and simmer for about 10 minutes, or until nearly all of the cranberries have popped.
  • Turn off the heat and let the sauce cool down. It will continue to thicken as it cools.
  • Once the sauce cools completely, store it in an airtight container in the fridge for up to a week, or in the freezer for a couple of months.

Notes

  • I think the amount of sugar is perfect, however, you can always use less to start and stir in more if needed once it's done.
  • I've tried this chutney by finely grinding the whole spices as well as using a coarser grind and I prefer the fine grind.
  • Roasted cumin tastes completely different from regular ground cumin, please do not substitute.
  • You can halve this recipe if you'd like - just halve the ingredients but keep the cook time the same.
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