Kabocha Squash

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Green Tomato Chutney Pressure Cooker

Green Tomato Chutney Pressure Cooker

Ingredients

Makes about 5 cups – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

  • 2 pounds green tomatoes, cored and diced
  • 1 large white onion, quartered lengthwise and thinly sliced
  • 2 red bell peppers, seeded and diced
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup white wine vinegar or Champagne vinegar
  • ½ cup dried currants
  • 1 (4-inch) piece fresh ginger, peeled and grated
  • ½ teaspoon sea salt

Method

  1. In a 5- to 7-quart pressure cooker, combine all the ingredients
  2. Close and lock the lid
  3. Set the burner heat to high
  4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  5. Set a timer to cook for 12 minutes
  6. Remove the pot from the heat
  7. Open the cooker with the Natural Release method; let stand for 15 minutes
  8. Be careful of the steam as you remove the lid
  9. Let cool completely and refrigerate overnight to develop the flavors before using

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