Instant Pot Fig Chutney Recipe – Sweet & Spicy Indian Relish

Last Updated on 4 months by Neha Deshmukh

Instant Pot Fig Chutney Recipe – Sweet & Spicy Indian Relish

Hey everyone! If you’re anything like me, you’re always on the lookout for a good chutney. Something to brighten up a cheese board, add a little zing to your samosas, or just… well, eat with a spoon! This Instant Pot Fig Chutney is exactly that. I first stumbled upon a version of this when visiting my aunt in Delhi, and I’ve been tweaking it ever since to get it just right. The Instant Pot makes it so easy – seriously, it’s a game changer. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chutney. The sweetness of the figs is beautifully balanced with warm spices and a touch of tang. It’s incredibly versatile, and honestly, once you make it, you’ll find yourself adding it to everything. Plus, the Instant Pot makes it super quick and easy – no more hours simmering on the stovetop! It’s perfect for a weeknight, or when you want to impress guests with something a little different.

Ingredients

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

• 1 tablespoon oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• ¼ teaspoon mustard seeds
• ½ medium red onion
• 1 tablespoon chopped ginger
• 500 grams fresh figs
• ½ teaspoon garam masala
• ¼ teaspoon red chili powder
• ¾ teaspoon salt
• 3 tablespoons granulated white sugar
• ½ tablespoon white vinegar
• ¼ cup water

Ingredient Notes

Let’s talk ingredients for a sec! Using really ripe, fresh figs is key here – they’ll give you the best flavour and texture. I prefer Black Mission figs, but Brown Turkey figs work beautifully too.

Now, about that garam masala. Every family has their favourite blend! I like to use a robust, fragrant garam masala. You can find some amazing pre-made blends, or even make your own if you’re feeling ambitious.

And finally, sweetness and spice! Chutney preferences vary so much across India. Some like it super sweet, others prefer a fiery kick. Feel free to adjust the sugar and chili powder to your liking – I’ll give you some tips on that later.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. Press the ‘sauté’ mode on your Instant Pot. Once it’s hot, add the oil, cumin seeds, fennel seeds, and mustard seeds.
2. Let the seeds sizzle and pop for about 30 seconds, until they become fragrant. This is where the magic starts!
3. Add the chopped red onion and ginger. Cook for about 2 minutes, stirring occasionally, until the onion softens.
4. Now, add the halved fresh figs, garam masala, chili powder, salt, sugar, and white vinegar to the pot. Give everything a good stir to make sure the figs are coated in all those lovely spices.
5. Pour in ¼ cup of water. This helps create steam for cooking and prevents sticking.
6. Seal the Instant Pot lid and set it to pressure cook on high for 5 minutes.
7. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully quick release any remaining pressure.
8. Switch the Instant Pot back to ‘sauté’ mode. Simmer the chutney for 3-4 minutes, gently mashing the figs with the back of a spoon to thicken it up. You want a nice, jam-like consistency.
9. Let the chutney cool completely before transferring it to an airtight container.

Expert Tips

• Don’t skip toasting the spices! It really wakes up their flavour.
• Mashing the figs helps thicken the chutney, but you can also leave some chunks for texture if you prefer.
• Taste as you go! Adjust the sugar and chili powder to your liking.
• For a smoother chutney, you can use an immersion blender after cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder chutney, reduce the chili powder to ⅛ teaspoon or omit it altogether. For a spicier kick, add up to ½ teaspoon of chili powder or a pinch of cayenne pepper. My friend, Priya, loves adding a chopped green chili for extra heat!
• Festival Adaptations: This chutney is amazing during Diwali and Christmas. It’s a lovely addition to festive spreads.
• Using Dried Figs: If you can’t find fresh figs, you can use dried figs! Use about 250 grams of dried figs, chopped, and add an extra ¼ cup of water.

Serving Suggestions

Okay, this is the fun part! Here are a few of my favourite ways to enjoy this fig chutney:

• With cheese and crackers – it’s incredible with brie or goat cheese.
• As a condiment with Indian snacks like samosas, pakoras, or vegetable cutlets.
• Spread on sandwiches or wraps for a sweet and savory twist.
• Served alongside roasted meats like chicken or pork.
• Honestly? Just with a spoon! No judgement here.

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to 3 weeks. You can also freeze it for up to 3 months. Just thaw it overnight in the refrigerator before using.

FAQs

Let’s answer some common questions:

• What is the best way to use fig chutney? Honestly, the possibilities are endless! See my serving suggestions above for some ideas.
• Can I freeze this chutney? Yes, absolutely! It freezes beautifully.
• What type of figs work best for this recipe? Black Mission and Brown Turkey figs are both excellent choices.
• How can I adjust the sweetness of the chutney? Add more or less sugar to taste. You can also use a different type of sweetener, like maple syrup or honey.
• Is this chutney suitable for those with dietary restrictions like low-sugar or sodium? You can reduce the sugar and salt, but keep in mind that it will affect the flavour and preservation.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!