Instant Pot® Easy Vegan Cranberry Orange Chutney recipe
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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 caloriescarbohydrate: 20 gcholesterol: : -fat: 1.9 gfiber: 2.2 gprotein: 0.4 gsaturatedFat: 0.3 gservingSize: -sodium: 150.8 mgsugar: 15.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Easy Vegan Cranberry Orange Chutney
Directions
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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.
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.