Instant Pot® Easy Vegan Cranberry Orange Chutney recipe

All Recipes Side Dish Sauces and Condiments Recipes Chutney Recipes Cranberry

Ingredients

1 tablespoon vegetable oil
¾ teaspoon cumin seeds
¾ teaspoon fennel seeds
¼ red onion, chopped
1 (1 inch) piece minced fresh ginger root
3 cups fresh cranberries
¼ cup orange juice
1 tablespoon white vinegar
½ teaspoon salt
¼ teaspoon cayenne pepper
¾ cup brown sugar
1 tablespoon grated orange zest

Nutrition Info

93.4 calories
carbohydrate: 20 g
cholesterol: : -
fat: 1.9 g
fiber: 2.2 g
protein: 0.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 150.8 mg
sugar: 15.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  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.

Recipe Yield

2 12-oz jars

Recipe Note

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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