Sweet, spicy and tangy Apricot Chutney is so easy to make on the stovetop or in the instant pot. This vegan and gluten-free chutney is so versatile and great on so many things.
Wash and dry the apricots. Half them and remove the seeds. If they are large in size, then chop them into small pieces. I had about 3 cups (12oz) apricots after removing seeds
Heat oil in a saucepan on stove-top on medium heat. One hot, add all the whole spices and let them sizzle.
Add onions, ginger, and let them cook for about 3 minutes until the onions soften.
Add the apricots, red chili powder, salt, apple cider vinegar. Cover the saucepan with a lid and cook on medium heat until the apricots are cooked and softened. This will take about 8-10 minutes.
Add brown sugar and cook uncovered for 5 minutes so that the chutney thickens. Keep stirring at regular intervals. You can also mush the apricots using a spatula.
Remove the pan from the heat. Discard cinnamon stick. Let the chutney cool, then transfer to an airtight container and enjoy.
Instant Pot Method
You can also make this chutney in the instant pot. Pressure cook on high pressure for 2 minutes, and release the pressure 5 minutes after the instant pot beeps (5 minute NPR). Add the sugar after pressure cooking, and sauté for 4-5 minutes to thicken the chutney.If you are using an 8qt instant pot, you might want to add some water (about ⅓ cup) as it has a bigger surface area.
Notes
How to store: Transfer to a glass mason jar and store it for up to two weeks in the refrigerator. You can also freeze the chutney.Consistency: This chutney thickens as it cools, so it is best to stop cooking once it has a paste-like consistency.