Apple Chutney Recipe – Instant Pot Indian Spice Blend

Last Updated on 4 months by Neha Deshmukh

Apple Chutney Recipe – Instant Pot Indian Spice Blend

Introduction

There’s just something magical about the sweet and tangy combination of apples and Indian spices, isn’t there? I first stumbled upon this flavour profile during a visit to my aunt in Delhi, and I’ve been hooked ever since. This Instant Pot apple chutney is a modern take on a traditional Indian condiment, and it’s so much easier to make than you might think! It’s perfect with everything from cheese and crackers to Indian meals, and honestly, I sometimes just eat it with a spoon. Let’s get cooking!

Why You’ll Love This Recipe

This apple chutney is a winner for so many reasons. It’s quick – ready in under 30 minutes thanks to the Instant Pot. The flavour is complex and delicious, a beautiful balance of sweet, tangy, and spicy. Plus, it’s surprisingly versatile. Seriously, try it with grilled pork or even stirred into yogurt for a flavour boost!

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon fenugreek seeds
• ½ teaspoon mustard seeds
• 10 curry leaves
• 4 red apples
• 1 teaspoon turmeric powder
• ½ teaspoon ginger powder
• ½ teaspoon salt
• ¼ – ½ teaspoon cayenne pepper (adjust to your spice preference!)
• ½ cup apple cider vinegar
• ½ cup sugar
• 1-2 teaspoons Kashmiri chili or paprika (optional, for colour)

Ingredient Notes

Let’s talk ingredients! This isn’t just any apple chutney; the spice blend is what really makes it special.

• The Spice Blend: Cumin, fennel, fenugreek, and mustard seeds create a warm, aromatic base. Curry leaves add a lovely citrusy note. Don’t skip these – they’re essential!
• Apples: I prefer using red apples like Royal Gala or Fuji for their sweetness and slight tartness. Granny Smith apples will give you a tangier chutney, which is also delicious. Feel free to experiment!
• Apple Cider Vinegar: This is my go-to for chutney. It has a lovely fruity flavour that complements the apples beautifully. You could use white vinegar in a pinch, but the flavour won’t be quite as complex.
• Kashmiri Chili: If you can get your hands on Kashmiri chili powder, it adds a gorgeous vibrant red colour without a lot of heat. Paprika is a good substitute if you can’t find it.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, turn your Instant Pot to the ‘Sauté’ function. Add the oil, then toss in the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and curry leaves. Sauté until the cumin seeds start to brown and become fragrant – this usually takes a minute or two.
2. Now, add the quartered apples, turmeric powder, ginger powder, salt, cayenne pepper, and apple cider vinegar. Give everything a good stir to make sure the apples are nicely coated in the spices.
3. Secure the lid on your Instant Pot and set it to ‘Pressure Cook’ on high for 15 minutes. Once the cooking time is up, do a quick pressure release.
4. Carefully remove the lid (remember, steam!). Use an immersion blender to blend the mixture until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the chutney to a regular blender.
5. Return the blended chutney to the Instant Pot. Add the sugar and switch back to the ‘Sauté’ function on low. Stir occasionally for about 10 minutes, or until the chutney thickens to your liking.
6. If you’re using Kashmiri chili or paprika, stir it in now and cook for another 1-2 minutes. This is just for colour, so feel free to skip it if you prefer.
7. Let the chutney cool completely before storing it.

Expert Tips

• Don’t be afraid to adjust the spices to your taste. If you like it spicier, add more cayenne pepper!
• For a smoother chutney, blend for longer. If you prefer a bit of texture, blend for a shorter time.
• Keep a close eye on the chutney while it’s thickening on the ‘Sauté’ function. It can burn easily if you’re not careful.

Variations

• Vegan Adaptation: Simply ensure the sugar you use is vegan-friendly. Some granulated sugars are processed with bone char.
• Spice Level: My family loves a bit of a kick, so I usually go for ½ teaspoon of cayenne. But if you’re sensitive to spice, start with ¼ teaspoon and add more to taste.
• Festival Adaptations: This chutney is amazing with Diwali snacks or as a festive accompaniment to a Christmas cheese board.
• Texture Variations: My friend Priya likes to leave some chunks of apple in her chutney for a more rustic texture. Just pulse the blender instead of blending continuously.

Serving Suggestions

Okay, this is the fun part! Here are a few ways to enjoy your homemade apple chutney:

• With cheese and crackers
• As a condiment for grilled meats
• Stirred into yogurt or raita
• Alongside Indian dishes like samosas or pakoras
• Spread on sandwiches or wraps

Storage Instructions

Let the chutney cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.

FAQs

1. What type of apples work best for this chutney? Red apples like Royal Gala or Fuji are great, but Granny Smith apples will give you a tangier chutney.
2. Can I make this chutney spicier? Absolutely! Just add more cayenne pepper.
3. How long will this chutney last in the refrigerator? Up to 2 weeks in an airtight container.
4. Can this chutney be frozen? Yes, for up to 3 months.
5. What is the purpose of apple cider vinegar in this recipe? It adds a lovely fruity flavour and helps to balance the sweetness of the apples.
6. I don’t have an Instant Pot, can I make this on the stovetop? Yes! Sauté the spices as directed, then add the apples and other ingredients. Simmer over medium heat for about 30-40 minutes, or until the apples are soft and the chutney has thickened.