Instructions: 5 Minutes high pressure

Makes about 2 cups

*for a less sweet version us 1 cup apple juice and 1/2 cup water

Bring the juice and vinegar to the boil in the cooker. Stir in the remaining ingredinets.

Lock the lid in place. OVer high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Allow the pressure to come donw naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the chili pepper(s), if used. Stir well and set aside to cool. Transfer to a glass container and cover tightly. Store in the refrigerator for up to 3 weeks.

Serving Suggestion:
This sweet chutney is a great alternative to savory ones. It goes well with Indian recipes and makes a memorable contribution to Chutney Rice.

Tips & Techniques:
This recipe results in a thick chutney. Add 1/4 cup more liquid for a thinner condiment.

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