Green Tomato Chutney Instant Pot Recipe

I absolutely love this recipe because it’s like a flavor explosion in my mouth, combining tangy green tomatoes with sweet raisins and a hint of spice. Plus, using the Instant Pot makes it super convenient and quick, so I can have this delicious chutney ready to level up any meal without spending hours in the kitchen.

I love to make bright and beautiful condiments that make any meal a little more exciting! My Green Tomato Chutney made in the Instant Pot is a tangy mix of green tomatoes, onions, apple cider vinegar, and just the right amount of sugar to make it sweet—well, not too sweet, but sweet enough to balance all the other flavors.

And there are plenty of other flavors to talk about, chief among them ginger, which is the main ingredient after the green tomatoes. There are also mustard and cumin seeds in the mix, making this a much more interesting condiment than something one might slather on a hot dog.

Green Tomato Chutney Instant Pot Recipe Ingredients

• Green Tomatoes: High in antioxidants, they add a tangy, fresh flavor.
• Apple Cider Vinegar: Provides a sour touch, great for digestion.
• Sugar: Balances the tartness with sweetness, energizing.
• Ginger: Offers a spicy note, known for anti-inflammatory properties.
• Mustard Seeds: Adds a nutty flavor, rich in nutrients.
• Turmeric Powder: Earthy spice with antioxidants, supports overall health.

Green Tomato Chutney Instant Pot Recipe Ingredient Quantities

• 2 pounds green tomatoes, chopped
• 1 large onion, finely chopped
• 1 cup apple cider vinegar
• 1 cup sugar
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili flakes
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1/2 cup raisins
• 1 cinnamon stick

How to Make this Green Tomato Chutney Instant Pot Recipe

1. Put your Instant Pot in indoor development mode. Add mustard seeds and cumin seeds and saut\u00e9 them in a little oil. Stir them until they start popping.

2. In the pot, combine the onion and garlic, chopped finely, and sauté until the onion is clear and tender.

3. Add the ginger (grated), turmeric powder, and red chili flakes, and mix all ingredients well.

4. Combine the chopped green tomatoes, making sure they’re well-coated with the spice mixture.

5. Add the sugar and the apple cider vinegar. Stir until the sugar starts to disappear.

6. Stir in the raisins, salt, and cinnamon stick, ensuring an even distribution throughout the mixture.

7. Power down the Instant Pot and close it up by securing the lid. Make sure the steam release valve is pointing to sealing, which means no steam (or the delicious smells of whatever went into your pot) is escaping.

8. For 10 minutes, set the Instant Pot to manual high pressure.

9. When the cooking time is finished, let the pressure reduce naturally for 10 minutes, and then quickly release any remaining pressure.

10. Take off the lid, mix the chutney thoroughly, and allow it to cool a bit before moving it to containers for storage.

Green Tomato Chutney Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Grater
7. Mixing spoon
8. Spatula or spoon for stirring
9. Containers for storage

FAQ

• Can I use ripe tomatoes instead of green tomatoes?Using ripe tomatoes will alter the tart flavor that makes green tomato chutney special. Green tomatoes are preferred for their unique tanginess.
• How long does this chutney last?An airtight container allows storage in the refrigerator for the safe keeping of your item for potentially up to two weeks.
• Can I substitute brown sugar for white sugar?Brown sugar can be used, but it yields a flavor more like molasses in the finished product than does using sugar.
• Is it necessary to use apple cider vinegar?Apple cider vinegar is recommended for its mild and fruity acidity, but you can use white vinegar instead, if need be, and just remember the flavor will be a bit different.
• Can the chili flakes be omitted?You can cut down or leave out the chili flakes if you like your food less spicy. Chances are, though, you won’t end up with an overall flavor imbalance, because this dish has plenty going on even without the warmth of the flakes. First, something about the color: the picture does not do justice to the red pepper’s hue. It’s more vibrant than it seems; you’ll get a better idea of what I mean when I post the next installment in the series. And it was positively radiant last week, thanks to fantastic weather.
• What can I use instead of raisins?Chopped dried apricots or cranberries can take the place of the sweet little nuggets we all love in a classic oatmeal cookie.
• How should I serve this chutney?It’s a good match with cheeses, grilled meats, or as a sandwich spread.

Green Tomato Chutney Instant Pot Recipe Substitutions and Variations

Apple cider vinegar: If you need to substitute it, try using white vinegar or rice vinegar, both of which have quite different acidity profiles.
Fresh ginger: Replace with 1 teaspoon ground ginger.
Mustard seeds: Substitute 1 teaspoon ground mustard for a slight flavor shift.
Dried apricots or sultanas, chopped, are good replacements for raisins.
Garlic: Substitute 1/2 teaspoon garlic powder for minced garlic.

Pro Tips

1. Roast the Seeds First Before you start the recipe, consider dry roasting the mustard and cumin seeds in a pan until they become fragrant. This will enhance their flavor and make the final dish more aromatic.

2. Adjust Sweetness and Tartness Taste the chutney after cooking and adjust the sugar or vinegar to your liking if necessary. Green tomatoes can vary in tartness, which might affect the balance of flavors.

3. Texture Control If you prefer a smoother texture, use an immersion blender to blend the chutney slightly after cooking, but before cooling and storing.

4. Spice Infusion For a more robust flavor, lightly crush the cinnamon stick before adding it to the mixture to help release more of its aroma and essence.

5. Storing for Flavor Development Allow the chutney to sit in the fridge for at least a day before serving. This will let the flavors meld and intensify, resulting in a richer taste experience.