2lbcherries; after pittingI got about 1 lb and 5 oz, approx 608 grams
1tbsppaprikaor to taste
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.
Saute the onions for 5 to 7 minutes until they are soft.
Turn off the Instant Pot and add the cherries, paprika, and 2 tbsp of water.
Mix well. Make sure to scrape the bottom of the inner pot.
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.
Using an immersion blender, blend the cherries.
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.
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.
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.