Recipe Details
Ingredients
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1tablespoonvegetable oil
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¾teaspooncumin seeds
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¾teaspoonfennel seeds
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¼red onion, chopped
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1(1 inch) pieceminced fresh ginger root
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3cupsfresh cranberries
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¼cuporange juice
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1tablespoonwhite vinegar
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½teaspoonsalt
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¼teaspooncayenne pepper
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¾cupbrown sugar
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1tablespoongrated orange zest
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot). 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.
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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.
Cook’s Note:
Blend chutney with an immersion blender for a smoother consistency.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories93 | |
% Daily Value * | |
Total Fat 2g |
2% |
Saturated Fat 0g |
2% |
Sodium 151mg |
7% |
Total Carbohydrate 20g |
7% |
Dietary Fiber 2g |
8% |
Total Sugars 16g |
|
Protein 0g |
1% |
Vitamin C 11mg |
12% |
Calcium 22mg |
2% |
Iron 0mg |
2% |
Potassium 86mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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