Apple Chutney​

Apple Chutney with ginger is sweet, spicy and tangy condiment. This vegan and gluten free chutney can be prepared in Instant Pot or stove top.

Prep Time10minutes mins


Servings: 4 cups

Calories: 74kcal

Equipment​

• Instant Pot

Ingredients​

• 6 red apples peeled and roughly chopped
• ⅓ cup sweetener of your choice brown sugar, maple syrup or agave nectar
• 2 tablespoons lemon Juice
• 1 tablespoon Oil
• 2 tablespoon minced or grated ginger
• ½ teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 1 cinnamon stick
• ½ teaspoon red chili powder – adjust per taste
• ½ teaspoon Himalayan pink salt to taste

Instructions​

STOVE TOP DIRECTIONS :​

• Heat oil in a non-stick pan, add fennel seeds, cinnamon stick and cumin seeds. Sauté for a minute.
• Add apples and mix well. Sauté for 1-2 minutes.
• Add sweetener, red pepper powder and salt. Mix well.
• Cover and cook for 10-12 minutes till the apples become soft.
• Open the lid. Gently mush the apples using potato masher.
• Add minced or grated ginger and mix well. Sauté for 1-2 minute. Turn the heat off. Add lemon juice and mix well. Your irresistible yummy chutney is ready.
• Let it cool completely and store in airtight container or glass jar in refrigerator.

Instant Pot Apple Ginger Chutney​

• Turn ON the Instant Pot on Sauté . Once it displays HOT, add oil. Add fennel seeds, cinnamon stick and cumin seeds. Sauté well for about a minute. Add chopped apples, sweetener, red chili powder and ⅓ cup of water.
• Cancel Sauté. Close the lid , vent sealed. Set Manual or Pressure Cook for 2 minute. Once it cooks and beeps when done, let the pressure release naturally (NPR) for 10 minutes. After that you can release leftover pressure by moving the seal to Vent.
• Open the lid. Add lemon juice and mix well. The chutney should have jam-like consistency. If it feels watery, turn on SAUTE mode and sauté it for few minute stirring frequently.
• Let it cool down to room temperature and then serve.

Notes​

Keep the Apple Ginger Chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.

Nutrition​

Serving: 1Tablespoon | Calories: 74kcal | Carbohydrates: 16g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 84mg | Fiber: 3g | Sugar: 12g

Recipe by Profusion Curry