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