The ultimate vegan cranberry orange chutney made easy in the Instant Pot®! This spiced chutney with ginger, cumin, and fennel would be a great addition to your Thanksgiving menu.

Fioa

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
8
Yield:
2 12-oz jars
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

Cook's Note:

Blend chutney with an immersion blender for a smoother consistency.

Nutrition Facts

93 calories; protein 0.4g; carbohydrates 20g; fat 1.9g; sodium 150.8mg. Full Nutrition
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