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Categories:
vegetable oil cumin seeds fennel seeds red onion fresh ginger root fresh cranberries orange juice white vinegar salt cayenne pepper brown sugar orange zest
Viewed: 53 - Published at: 7 years agoIngredients
- 1 tablespoon vegetable oil
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon fennel seeds
- 1/4 red onion, chopped
- 1 (1 inch) piece minced fresh ginger root
- 3 cups fresh cranberries
- 1/4 cup orange juice
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3/4 cup brown sugar
- 1 tablespoon grated orange zest
Method
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.
