This Instant Pot Cranberry chutney recipe is simple to make in an instant pot or any pressure cooker. It is lightly spiced with turmeric, cayenne,chilies and sweetened with jaggery. Instant Pot Cranberry chutney cooks up in less than a minute in the Instant Pot or Pressure Cooker. It can be refrigerate for up to a week and frozen for longer duration,which makes it super convenient and readily available when in need.
250 gram Fresh Cranberries ( 250 gm Fresh Cranberries 2 cups or 250 gms )
50 gram Ginger ( 50 gm Ginger 1/3 cup or 50 gms Grated or finely chopped )
12 gram Green Thai chilies ( 12 gm Green Thai chilies or Serrano peppers 2 tbsp or 12 gms finely chopped )
40 gram Walnuts ( 40 gm Walnuts 1/3 cup or 40 gms finely chopped )
50 gram Jaggery ( 50 gm Jaggery )
1 tablespoon Oil ( 1 tbsp Oil )
1/2 cup Water ( 1/2 cup Water )
- Start the instant pot on SAUTE mode and heat oil in it.
- Add asafoetida and mustard seeds and let the seeds splutter.
- Then add green chili and ginger. Saute for...
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