Instant Pot Cranberry Orange Chutney
Oct 24, 2017, Updated Nov 15, 2022
Cranberry Orange Chutney made in the Instant Pot! Perfect for the holidays, vegan and gluten-free.
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Instant Pot Cranberry Orange Chutney – easy holiday chutney done right in the Instant Pot. Vegan & gluten-free. You can also make this on a stove-top!
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I am loving my evening walks these days. Yeah evening because morning is just not happening. Everyday I try to get up early and go for a run or do some workout, but it’s just not happening. So, now I have started going for evening walks, well you gotta do something. Isn’t it?
It’s so pretty outside these days, I keep sharing pictures on my Instagram stories these days. Fall is truly my favorite season. The sad part is that it’s going to be over soon! Oh well, at least we have the festivities to look forward to and of course all the delicious food!
The lines have been getting longer at shopping mall these days and there’s still time for the holidays! It’s so crazy, I can almost feel it that after few weeks it would be impossible to find parking on weekends.
That’s why I just stop going to shopping malls as soon as the holiday season begins, I just can’t take it. What I do in stead is stay at home and cook and bake all the wonderful holiday recipes.
In the next few weeks, I would be sharing some easy vegetarian/vegan recipes for your Thanksgiving dinner and I hope you guys would make them a part of your thanksgiving menu!
So the first in line is this easy Instant Pot Cranberry Orange Chutney. Cranberries and orange is such a classic holiday combination, I remember making a fudge using the same flavors couple of years ago.
This time around I made a chutney and it’s so easy and so good! This would be good on top of just about everything. It’s little tart (well of course since it has cranberries!) and little sweet. You can make it more sweet or more tart or more spicy to your liking and taste.
This cranberry orange chutney is spiced with garam masala, cayenne pepper and lots of fennel seeds, cumin seeds and mustard seeds! So I do think I went a bit heavy on these seeds but you may reduce the amount if you are not a fan.
These seeds are traditionally used in a lot of pickles and chutneys that we make in India. This chutney with celery stick in my new favorite snack! How are you guys planning to use this one? It would also make a wonderful holiday gift! Homemade chutney in a nice festive jar, now who doesn’t like homemade edible gifts? 🙂
You can also make this recipe in a regular pan on your stove top. Just cook the cranberries till they are soft and done and follow the rest of the recipe as it is.
Method
Press the saute button on your IP and add oil to the pot. Once the oil is hot, add cumin seeds, fennel seeds, mustard seed and let them pop/sizzle. [PS: mustard seeds would pop while cumin and fennel would sizzle].
Add chopped onion and ginger and saute for 1-2 minutes till softened.
Add the cranberries along with cayenne pepper, garam masala, salt and vinegar (if using). Give it a good stir.
Add orange juice, stir and close the lid of the IP.
Set valve to sealing and press the manual/pressure cook button. Cook on high pressure for 5 minutes. Do 5 minutes natural pressure release and then release the remaining pressure manually.
Open the IP and stir the chutney with a spatula. The cranberries would break down easily. Press the saute button.
Add brown sugar and mix.
Finally stir in the orange zest and mix.
Cook the chutney for 2 more minutes after adding everything. Switch off your Instant Pot.
Let the chutney cool down and then store in an airtight container in the refrigerator.
If you’ve tried this Instant Pot Cranberry Orange Chutney Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Instant Pot Cranberry Orange Chutney
Ingredients
- 1 tablespoon oil 15 ml, I used avocado oil
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon fennel seeds
- 1/2 teaspoon mustard seeds
- 1 inch ginger chopped
- 1/4 medium red onion chopped
- 10 oz cranberries
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garam masala or adjust to taste
- 1/2 teaspoon salt or to taste
- 1/2 tablespoon white vinegar 7 ml, optional
- 1/2 cup orange juice 4 oz, or do 1/4 cup orange juice and 1/4 cup water if you want it less citrus
- 4-5 tablespoons brown sugar add more to taste
- 2 teaspoons orange zest
Instructions
- Press the saute button on your IP and add oil to the pot. Once the oil is hot, add cumin seeds, fennel seeds, mustard seed and let them pop/sizzle. [PS: mustard seeds would pop while cumin and fennel would sizzle].
- Add chopped onion and ginger and saute for 1-2 minutes till softened.
- Add the cranberries along with cayenne pepper, garam masala, salt and vinegar (if using). Give it a good stir.
- Add orange juice, stir and close the lid of the IP. Set valve to sealing and press the manual/pressure cook button.
- Cook on high pressure for 5 minutes. Do 5 minutes natural pressure release and then release the remaining pressure manually.
- Open the pot and stir the chutney with a spatula. The cranberries would break down easily. Press the saute button.
- Add brown sugar, orange zest and mix.
- Cook the chutney for 2 more minutes after adding everything. Switch off your Instant Pot.
- Let the chutney cool down and then store in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instant Pot Cranberry Orange Chutney
This was such an amazing recipe . It was my first time making cranberry chutney . This was not only simple but also so delicious . I paired it with your whole roasted cauliflower for thanksgiving dinner and it totally elevated the menu . Thank you for such a delicious one
Really yummy recipe! Can you also post a recipe for plum chutney? Do you think this recipe would work swapping the cranberries with pitted plums ? Thanks!
you can try with plums and I will try to share a plum chutney 🙂
This type of jar can be found anywhere you have a bunch of clay crafters, you can find their wears and holiday markets, and specialty craft shops…. look on-line, they might have a website. Make sure they are food safe. Recipe was delish, I will reduce some of the spices next time.
Great recipe!!! came out so nicely. Can you please share where you got these jars(barnis) from? loved them.
Hi Rachna, they were from India, roadside. In Delhi there are several such sellers sitting on the roadside so I got these from there 🙂
Thank you so much for sharing this. Made it for Thanksgiving to go alongside the mandarin juice glazed smoked turkey and man, oh man. Perfection. Love how each bite is complex and reveals so many different spices. Even my dad, who is not a fan of exploration of flavors, loved this. Next year, I’ll quadruple the recipe so I can jar the rest to give to guests as they leave. Superb. Thank you, again, for our new yearly staple.
glad to know 🙂
100% delicious and easy!
glad to know!
Can someone tell me how many cranberries are in this recipe? Am I missing that written somewhere?
I am not sure why would you give the recipe 1 star only because you can’t see the amount of cranberries that’s very clearly mentioned in the recipe card. Please look again, it is 10 oz and listed under the ingredients.
Can we make this chutney using dried cranberry?
won’t be same
Would love to make this? How long does this chutney keep when it is refrigerated.
Divyangi, it should be good for at least 2 weeks!