This Instant Pot Cranberry Chutney is a flavor bomb. The holiday season is synonymous with warm gatherings, delicious meals, and the irresistible aroma of festive dishes. Among these, cranberry chutney is a vibrant, tangy, and sweet condiment that pairs beautifully with everything from roasted turkey to cheese platters. Making this classic dish doesn’t have to be time-consuming, thanks to the convenience of the Instant Pot.
I have loved the flavors that cranberry chutney renders. It is sweet, zesty filled with warm spices! I like the savory version of enjoying cranberries, and this recipe is a perfect addition to your holiday table! This chutney pairs beautifully to make tea time sandwiches, roast turkey, and roasted chicken. It even pairs wonderfully with paneer, and cauliflower, and is a great way to enjoy it on cheese platters.
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What Is Cranberry Chutney?
Cranberry chutney is a refreshing, sweet, and zesty jam-like chutney made during the holidays. The cranberries are in season, and they taste tart and sweet. It is a must to have cranberry sauce or cranberry chutney during the holiday season and Thanksgiving. It pairs perfectly with a delicious Thanksgiving spread, holiday party menu, and cheese platters.
This cranberry chutney is made using the instant pot. I love the savory version of this recipe, where I use garam masala to spice it up, and it is so good. I use onions, apples, oranges along with fresh cranberries to make this recipe, and chilies for the spice!
This Indian-inspired chutney has a lot of depth of flavor and pairs well with chaat platters too, replacing the classic imli ki chutney.
Try my Cranberry and Pistachio Goat Cheese Log this holiday season.
Why Make Cranberry Chutney in the Instant Pot?
The Instant Pot is a game-changer for busy cooks. It’s quick, efficient, and locks in flavors like no other method. With just one pot, you can create a perfectly balanced cranberry chutney that’s bursting with the essence of the season. Plus, cleanup is a breeze!
This chutney recipe needs no attention. It is a set-and-go recipe, which gets ready in under 20 minutes from start to finish! And believe me or not, but cook time on this chutney recipe is only 5 minutes!
Ingredients To Make Instant Pot Cranberry Chutney
Cranberries - You can either use fresh or frozen cranberries to make this recipe. I am using fresh cranberries as they are in season right now.
Oil - Use any neutral flavored oil or olive oil like I am. You can also use avocado oil for this recipe.
Cumin Seeds - I like to add cumin seeds in the oil for tempering as they give a beautiful earthy and floral fragrance to the chutney.
Onions - Onions add the perfect savoriness and sharpness to this cranberry chutney.
Ginger and Green Chilies - We will be using ginger and green chilies for aromatics in this recipe. It adds a wonderful kick of spice in the recipe.
Apples - I like to add an apple for its natural sweet and tart flavor in this recipe.
Orange Zest - I have peeled and chopped the zest of one navel orange for this recipe.
Medjool Dates - The dates add natural sweetness to balance the tart cranberries!
Sugar and Salt - We will be adding sugar as the sweetener in this recipe. You can also use brown sugar, jaggery, or coconut palm sugar for this recipe. Salt to balance the flavors.
Orange Juice - Oranges are in season, and the juice of oranges adds a perfect balance of zesty and sweet flavors to the chutney and is perfect for cooking the chutney in the Instant Pot.
Garam Masala - Instead of adding whole spices, I am resorting to adding garam masala in this chutney recipe to give an Indian-ish touch. It pairs beautifully with the sweet, tart, and spicy flavors of this chutney.
Step - By - Step Recipe
Prep The Instant Pot
Set your Instant Pot to Sauté mode. Add olive oil or avocado oil and let it heat up.
Add the Main Ingredients
Now add the cumin seeds and let them splutter. Next goes in the onions, freshly pounded or ground ginger and green chilies. Saute, and add the chopped apples, and orange zest.
Then, next goes in the Medjool dates, cranberries, garam masala salt, and sugar. Mix again.
Add the orange juice. Stir it around.
Pressure Cook
Close the Instant Pot lid and set the valve to seal. Pressure cook on High Pressure for 5minutes. This short cooking time is all it takes to soften the cranberries and meld the flavors.
Natural Release
Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then carefully turn the valve to the vent to release any remaining pressure.
Mash and Adjust
Open the lid and give the chutney a good stir. For a chunky texture, lightly mash some of the cranberries with a spoon. Use an immersion blender to blend the chutney for a smooth consistency.
Cool and Store
Allow the chutney to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to two weeks. The flavors deepen over time, making it even more delicious!
Expert Tips To Make This Instant Pot Cranberry Chutney
Sweetness: Adjust the sugar levels to suit your taste. For a natural sweetener, increase the amount of diced apple or add a touch of honey.
Spices: Experiment with nutmeg or cardamom for a unique flavor profile.
Nuts: Stir in chopped walnuts or pecans after cooking for added crunch.
How to Enjoy Cranberry Chutney
This versatile condiment can elevate a variety of dishes. Here are some ideas:
Classic Pairings: Serve alongside roasted turkey, chicken, or pork for a traditional holiday meal.
Cheese Boards: Use it as a tangy-sweet topping for creamy brie, sharp cheddar, or goat cheese.
Sandwiches and Wraps: Spread it on bread or wraps for a burst of flavor in your leftovers.
Breakfast Boost: Swirl it into yogurt or oatmeal for a festive twist.
More Recipes You Might Like
Instant Pot Cranberry Chutney
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Instant Pot
- Spatula
- Immersion Blender
Ingredients
- 12 oz Cranberries
- 1 Tablespoon Olive Oil
- ½ Teaspoon Cumin Seeds
- ½ Cup Onion
- 1 Tablespoon Ginger Grated
- 1 Thai Green Chili Minced
- 1 Cup Apple
- 4-5 Medjool Dates
- 2 Tablespoons Orange Zest
- 1 Teaspoon Salt
- 1 Teaspoon Garam Masala
- ¾ Cup White Granulated Sugar
- 1 Cup Orange Juice
Instructions
- Set your Instant Pot to Sauté mode. Add olive oil or avocado oil and let it heat up.
- Now add the cumin seeds and let them splutter. Next goes in the onions, freshly pounded or ground ginger and green chilies. Saute, and add the chopped apples, and orange zest.
- Then, next goes in the Medjool dates, cranberries, garam masala salt, and sugar. Mix again.
- Add the orange juice. Stir it around.
- Close the Instant Pot lid and set the valve to seal. Pressure cook on High Pressure for 5 minutes. This short cooking time is all it takes to soften the cranberries and meld the flavors.
- Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then carefully turn the valve to the vent to release any remaining pressure.
- Open the lid and give the chutney a good stir. For a chunky texture, lightly mash some of the cranberries with a spoon. Use an immersion blender to blend the chutney for a smooth consistency.
- Allow the chutney to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to two weeks. The flavors deepen over time, making it even more delicious!
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