This homemade apple chutney is a spicy condiment made of a mixture of wonderful ingredients. With an instant pot, this easy recipe is another great way to enjoy apple season!
This super versatile savory apple chutney can be used in so many ways. For example, it is wonderful as a tasty sandwich spread or as a decadent glaze for roasted chicken or pork. It can also be served with an assortment of different cheese varieties, cured meats, and gluten-free crackers or crostini for a delicious appetizer.
History of Chutney
Chutney has its origins in India. It is on a spectrum from pickled relish to jam. In India, chutneys are accompaniments to other dishes, and there so there is a wide variety of them. Around the world, different countries have adopted the chutney concept so wherever you go you may find a chutney with the ingredients and flavors of that region or country.
What is an Instant Pot®?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It is an electric pressure cooker, used for pressure cooking, which means it cooks food under high pressure, significantly reducing the cooking time.
It has a number of preset programs for selecting the desired cooking process, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium red onion, chopped
- 1 tablespoon fresh ginger, finely minced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon whole cumin seeds
- ¼ teaspoon salt
- ¼ cup apple cider vinegar
- 1/3 cup honey
- 1 teaspoon sugar-free garlic chili sauce
- 4 large green apples, cored, peeled, and chopped into small pieces
- 1 large orange, peeled and chopped, with juice
- 1 tablespoon orange zest, preferably organic
Tip
The garlic chili sauce used in this recipe is available in the grocery store or online. It is spicy, so start with a small amount and add more to reach the desired level of heat.
Alternatives
- Don’t have garlic chili sauce? Add fresh minced garlic and red chili powder to taste.
- Maple syrup works great if you don’t have a local honey source.
- If you prefer tart flavors, reduce the amount of honey.
- Want to experiment? Other popular spices used in chutney include mustard seeds, fennel seeds, and curry powder.
- You can use lemon juice instead of orange zest if necessary.
Equipment
- Instant pot
- Cutting board and knife
Instructions
- Select the “Sauté” function and adjust to highest setting. Add olive oil. Once hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and sauté, stirring occasionally, until the onion is soft and translucent, and the spices are fragrant, approximately 4-5 minutes.
- Pour in the cider vinegar and deglaze the pot by gently scraping the bottom with a spatula to loosen any browned bits. Add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and turn the unit off.
- Cover and lock the lid into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high for 3 minutes.
- Allow pressure to release naturally for 5 minutes when the cook time is complete. Then do a quick release for any remaining pressure. Once the pin drops and no more steam escapes, carefully remove the lid and set aside.
- Select the “Sauté” function and bring the mixture to a gentle boil. Heat, while stirring frequently, until the mixture thickens, and the excess liquid is reduced, approximately 1-2 minutes.
- Turn the unit off and either use immediately or store in airtight containers in the refrigerator for up to one week. Enjoy!
Goes well with
- Meat dishes, especially pork chops and chicken
- As a spread on bread and crackers
- You can use chutney as an ice cream topping too.
- A cheese plate – this spicy apple chutney is a great party appetizer!
Storage Instructions
In an airtight container, freezer bag or sealed mason jars, store in the refrigerator for up to four weeks.
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Savory Apple Chutney
Apple chutney is a delectable relish like accompaniment made of a mixture of wonderful ingredients. It is savory and a very versatile spread.
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium red onion, chopped
- 1 tablespoon fresh ginger, finely minced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon whole cumin seeds
- ¼ teaspoon salt
- ¼ cup apple cider vinegar
- 1/3 cup honey
- 1 teaspoon sugar-free garlic chili sauce
- 4 large apples, cored and peeled
- 1 large orange, peeled and chopped, with juice
- 1 tablespoon orange zest, preferably organic
Instructions
- Select the “Sauté” function and adjust to highest setting. Add olive oil. Once hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and sauté, stirring occasionally, until the onion is soft and translucent, and the spices are fragrant, approximately 4-5 minutes.
- Pour in the cider vinegar and deglaze the pot by gently scraping the bottom with a spatula to loosen any browned bits. Add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and turn the unit off.
- Cover and lock the lid into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high for 3 minutes.
- When the cook time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam escapes, carefully remove the lid and set aside.
- Select the “Sauté” function and bring the mixture to a gentle boil. Heat, while stirring frequently, until the mixture thickens, and the excess liquid is reduced, approximately 1-2 minutes.
- Turn the unit off and either use immediately or store in airtight containers in the refrigerator for up to one week. Enjoy!
Notes
The garlic chili sauce used in this recipe is available in most grocery stores or online. It is spicy, so start with a small amount and add more to reach the desired level of heat.