Indian Cranberry Chutney Slow Cooker Recipe

Indian Cranberry Chutney Slow Cooker Recipe

Ingredients

Serves 8

Active Time 10 minutes

Pressure/Manual (High) Natural/Quick Release

• 12 ounces fresh or frozen cranberries
• 1 cup chopped yellow onion
• ½ cup golden or dark raisins
• ¼ cup grated fresh ginger
• ½ cup sugar
• ¼ cup water
• 1 teaspoon Garam Masala
• 1 teaspoon cayenne pepper, or less to taste
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• ½ teaspoon apple pie spice
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander

Method

1. In the Instant Pot, combine the cranberries, onion, raisins, ginger, sugar, water, garam masala, cayenne, salt, turmeric, apple pie spice, cumin, and coriander
2. Stir well to combine
3. Secure the lid on the pot
4. Close the pressure-release valve
5. Select MANUAL and set the pot at HIGH pressure for 4 minutes
6. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
7. Use an immersion blender to chop the chutney to a chunky texture
8. Store in the refrigerator up to one week

Full List of Indian Recipes
Full List of Chutney Recipes