Instant Pot Cranberry Orange Chutney

1 standard portion

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Ingredients

• 1 tablespoon oil (15 ml, I used avocado oil)
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 1 inch ginger (chopped)
• 1/4 medium red onion (chopped)
• 10 oz cranberries
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garam masala (or adjust to taste)
• 1/2 teaspoon salt (or to taste)
• 1/2 tablespoon white vinegar (7 ml, optional)
• 1/2 cup orange juice (4 oz, or do 1/4 cup orange juice and 1/4 cup water if you want it less citrus)
• 4-5 tablespoons brown sugar (add more to taste)
• 2 teaspoons orange zest

Method

1. Press the saute button on your IP and add oil to the pot. Once the oil is hot, add cumin seeds, fennel seeds, mustard seed and let them pop/sizzle. [PS: mustard seeds would pop while cumin and fennel would sizzle].
2. Add chopped onion and ginger and saute for 1-2 minutes till softened.
3. Add the cranberries along with cayenne pepper, garam masala, salt and vinegar (if using). Give it a good stir.
4. Add orange juice, stir and close the lid of the IP. Set valve to sealing and press the manual/pressure cook button.
5. Cook on high pressure for 5 minutes. Do 5 minutes natural pressure release and then release the remaining pressure manually.
6. Open the pot and stir the chutney with a spatula. The cranberries would break down easily. Press the saute button.
7. Add brown sugar, orange zest and mix.
8. Cook the chutney for 2 more minutes after adding everything. Switch off your Instant Pot.
9. Let the chutney cool down and then store in an airtight container in the refrigerator.