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Instant Pot Spiced Apple Chutney
Course
Side Dish
Cuisine
Indian, Pakistani
Keyword
Spiced Apple Chutney
Prep Time
15
minutes
minutes
Cook Time
27
minutes
minutes
Total Time
43
minutes
minutes
Servings
8
Calories
109
kcal
Author
Corrie
Ingredients
2
tablespoon
canola oil
½
teaspoon
cumin seeds
½
teaspoon
fennel seeds
½
teaspoon
fenugreek seeds
½
teaspoon
mustard seeds
10
curry leaves
4
red apples
cored and quartered
½
teaspoon
ground turmeric
½
teaspoon
ginger powder
½
teaspoon
salt
1-2
teaspoon
red chili powder
¼-½
teaspoon
cayenne pepper
¼
cup
apple cider vinegar
¼
cup
sugar
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add all the seeds and curry leaves and sauté for about 30 seconds.
Press the “Cancel” and stir in remaining ingredients except sugar.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 15 minutes.
Press the “Cancel” and allow a “Quick” release.
Remove the lid andwith an immersion blender, blend the mixture until pureed.
Select “Sauté” and stir in sugar.
Cook for about 10-12 minutes, stirring occasionally.
Press the “Cancel” and serve.
Nutrition
Calories:
109
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
151
mg
|
Potassium:
122
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
199
IU
|
Vitamin C:
29
mg
|
Calcium:
16
mg
|
Iron:
1
mg