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    Home » Instant Pot Recipes » Cherry Chutney | Instant Pot Cherry Relish

    Cherry Chutney | Instant Pot Cherry Relish

    Posted on June 18, 2021 · Last Updated on August 20, 2022 · By Srividhya G · Leave a Comment

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    cherry chutney served in white bowl with a spoon inside with text overlay for pinterest

    A lip-smacking 5-ingredient cherry chutney or relish made in Instant Pot! A versatile chutney that you can pair and use in different dishes.

    overhead closeup shot of cherry relish served in white serveware placed on black slate board

    After the deliciously sweet cherry jam, I am back with a spicy dish with cherry, and it’s the cherry chutney or the cherry relish. Call it the way you prefer, but this relish will be a staple dish during the cherry season from now on in my kitchen, and I am sure it will be in yours as well. 

    Jump to:
    • Ingredients required.
    • Different ways to use this chutney
    • Some recipe ideas to use this cherry chutney
    • Pitting the cherries
    • Dietary specifications and yield
    • How to make cherry chutney/relish in Instant Pot
    • Recipe Notes
    • Enjoy the summer-special pickles and relishes!
    • 📖 Recipe

    I had already shared a Tamil Nadu-style cherry thokku/pickle recipe. It’s is a stove-top recipe, and the ingredient list might sound lengthy (we need the traditional tempering spices and fenugreek powder). But for this recipe, we need five ingredients, and you can do it quickly in the Instant Pot. 

    Ingredients required.

    As I mentioned before, you need five ingredients for this spicy cherry chutney. 

    Oil – I went with a neutral oil for this recipe, and I recommend the same. As we can use this chutney in different ways, neutral oil works well.

    Cherries – Like the jam, I used a mix of dark sweet cherries and slightly sour cherries for this recipe. I used two pounds of cherries, and after pitting them, I got about 608 grams. 

    Onion – I used yellow onion and went with half the measure of cherries. As I had 608 grams of cherries, I used 300 grams of onion. You can use red or white onions too.

    Salt and Spice –To spice up the chutney, I used paprika. You can use Indian red chili powder, dark chili powder, or chipotle chili powder too. And, of course, we need salt. Adjust the salt and spice measure to your taste.  

    Different ways to use this chutney

    You can use this cherry onion chutney in multiple ways. Here are some ideas, and please do let me know if you have any other ideas in the comment.

    As a side for yogurt rice – I first tried it with yogurt rice after making this chutney, and it was delicious. (If I say so myself). 

    As a side for idli/dosa/paratha – you can serve this chutney along with idli, dosa, paratha, or other tiffin items. 

    As a spread – you can try this chutney in the place of hummus on pita pockets, toast, or sandwiches. 

    instant pot cherry relish in white serveware and in glass jar with cherries on the side

    Some recipe ideas to use this cherry chutney

    I tried a few dishes with this cherry chutney, and I know each can be a recipe on its own. So maybe I will share them later. But here is a short brief. 

    Paneer roast with cherry chutney –  Mix some paneer slices/cube (150 grams) with 1 to 1.5 tbsp of this cherry chutney, 1 tsp of coconut oil, and 1 tbsp almond flour. Air fry the paneer for 8 minutes at 380 deg F and flip them once halfway through. These paneer cubes are great in salads or just as a side dish. 

    Cherry chutney sandwich – Smear the bread slices with cherry chutney, add some cheese slices of your choice (mozzarella works best), and toast them on the stove-top or using a panini press. This sandwich is a perfect after-school snack. You can also serve it with a salad or soup for a complete meal. 

    Spicy cherry chutney avocado toast – Toast the bread, spread this cherry chutney, top it up with mashed avocado, and sprinkle everything but the bagel seasoning and hemp seeds. Enjoy it with a cup of coffee or tea for breakfast. 

    Cherry chutney rice – Mix the required amount of chutney with cooked rice and add some ghee or sesame oil. Pair it with raita, and enjoy the quick lunch. 

    The list goes on, and you can make delicious other recipes with this chutney/relish. Didn’t I say it’s a versatile one? 

    Pitting the cherries

    Like cherry jam, I went with the knife method for pitting the cherries. 

    Wash the cherries and pat them dry. Then place them on a cutting board and, using a large knife, i.e., the chef’s knife, press/mash on the cherry until it opens. Next, open the fruit apart partially to reveal the pit and discard the pit. Finally, chop the fruit roughly and use it in the chutney.    

    Dietary specifications and yield

    This cherry chutney recipe is a vegan, gluten-free, and nut-free recipe naturally. The below measure yields approximately 15 oz of cherry chutney, and you can very well use it for 30 plus servings. 

    How to make cherry chutney/relish in Instant Pot

    • Set the Instant Pot in the saute mode and add the oil. When the oil is hot, add the chopped onion and salt. Mix well. Adding salt will ooze out water, and that’s fine. It helps to prevent the burn signal and the onions from browning and sticking to the bottom.
    cooking onions with salt
    • Saute the onions for 5 to 7 minutes until they are soft.
    softened onion
    • Turn off the Instant Pot and add the cherries, paprika, and 2 tbsp of water.
    adding cherries and spices
    • Mix well. Make sure to scrape the bottom of the pot.
    cherry chutney ready to be cooked
    • Close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook/ manual button and set the cooking time as 3 minutes at high pressure. When the cooking is complete, let the pressure release naturally. Carefully open the Instant Pot. Let the chutney cool.
    cooked cherry chutney
    • Using an immersion blender, blend the cherries. 
    pureed chutney
    • Now set the Instant Pot in saute mode and let it simmer for 15 minutes. Close the Instant Pot with the lid partially like below as the chutney splashes while simmering. Be cautious at this stage. 
    covering and cooking the chutney
    • After 15 minutes, turn off the heat and let it cool completely before storing it in an air-tight container. Refrigerate for longer shelf life and use a clean and dry spoon for each serving.
    cooked cherry chutney

    Recipe Notes

    • Adjust the salt and spice as per your preference.
    • Instead of paprika, you can use chili powder, smoked or dark chili powder, and chipotle chili powder for enhanced flavor.
    • I used a mix of sweet and sour cherries, so I didn’t add extra jaggery or sugar. Once the chutney has cooled down, taste the chutney and, if required, add salt or jaggery. 
    • A neutral oil works well in this recipe. 
    • If you are not using an immersion blender, let the chutney cool and then grind/blend it in a mixer jar or blender in batches and then add the ground chutney to the Instant Pot and simmer again.
    cherry relish in white serveware and in glass jar with cherries on the side

    Enjoy the summer-special pickles and relishes!

    • Indian Gooseberry Pickle | Nellikai Oorugai
    • Sweet and Spicy Lemon Pickle | Easy Indian Lemon Pickle Recipe
    • Instant Aam Chunda | Sweet and Spicy Raw Mango Pickle
    • Mango Thokku | Grated Mango Pickle

    If you like sweet and spicy relishes and love it as a meal, then do check out my chakalaka recipe.

    Loved this recipe?

    If you try this cherry chutney, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

    📖 Recipe

    square image of cherry chutney served in white bowl with a spoon inside
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    5 from 2 votes

    Cherry Chutney | Instant Pot Cherry Relish

    A lip-smacking 5-ingredient cherry chutney or relish made in Instant Pot! A versatile chutney that you can pair and use in different dishes.
    Prep Time20 mins
    Cook Time18 mins
    Pressure building/releasing time + Cooling time40 mins
    Total Time1 hr 18 mins
    Course: Accompaniment
    Cuisine: Fusion
    Servings: 30
    Calories: 32kcal
    Author: Srividhya G

    Equipment

    • Instant Pot
    • Immersion blender

    Ingredients

    • 2 tbsp oil
    • 300 gms onion chopped
    • 1 tbsp salt or to taste
    • 2 lb cherries; after pitting I got about 1 lb and 5 oz, approx 608 grams
    • 1 tbsp paprika or to taste
    • 2 tbsp water

    Instructions

    • Set the Instant Pot in the saute mode and add the oil. When the oil is hot, add the chopped onion and salt. Mix well. Adding salt will ooze out water, and that’s fine. It helps to prevent the burn signal and the onions from browning and sticking to the bottom.
      cooking onions with salt
    • Saute the onions for 5 to 7 minutes until they are soft.
      softened onion
    • Turn off the Instant Pot and add the cherries, paprika, and 2 tbsp of water.
      adding cherries and spices
    • Mix well. Make sure to scrape the bottom of the inner pot.
      cherry chutney ready to be cooked
    • Close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook/ manual button and set the cooking time as 3 minutes at high pressure. When the cooking is complete, let the pressure release naturally. Carefully open the Instant Pot. Let the chutney cool.
      cooked cherry chutney
    • Using an immersion blender, blend the cherries.
      pureed chutney
    • Now set the Instant Pot in saute mode and let it simmer for 15 minutes. Close the Instant Pot with the lid partially like below as the chutney splashes while simmering. Be cautious at this stage.
      covering and cooking the chutney
    • After 15 minutes, turn off the heat and let it cool completely before storing it in an air-tight container. Refrigerate for longer shelf life and use a clean and dry spoon for each serving.
      cooked cherry chutney

    Notes

    • Adjust the salt and spice as per your preference.
    • Instead of paprika, you can use chili powder, smoked or dark chili powder, and chipotle chili powder for enhanced flavor.
    • I used a mix of sweet and sour cherries, so I didn’t add extra jaggery or sugar. Once the chutney has cooled down, taste the chutney and, if required, add salt or jaggery. 
    • A neutral oil works well in this recipe. 
    • If you are not using an immersion blender, let the chutney cool and then grind/blend it in a mixer jar or blender in batches and then add the ground chutney to the Instant Pot and simmer again.

    Nutrition

    Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 233mg | Potassium: 87mg | Fiber: 1g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
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    Filed Under: Chutneys / Thuvaiyals, Instant Pot Recipes

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