Cranberry Chutney (Instant Pot and Stovetop)
Cranberry Chutney (Instant Pot and Stovetop)
Ingredients
Whole Spices
- 3 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 1 teaspoon fenugreek seeds methi seeds
- 1 teaspoon black mustard seeds
- ¼ teaspoon kalonji (nigella seeds) onion seeds
- 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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