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Instant Pot® Easy Vegan Cranberry Orange Chutney

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"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."
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Ingredients

1 h servings 93 cals
Original recipe yields 8 servings (2 12-oz jars)

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)). 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.
  2. 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.

Footnotes

  • Cook's Note:
  • Blend chutney with an immersion blender for a smoother consistency.

Nutrition Facts


Per Serving: 93 calories; 1.9 g fat; 20 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 151 mg sodium. Full nutrition

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