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Secret Green Tomato Chutney (Updated for the Instant Pot)

When Geoff's Mom made chutney it used to take up most of the day. This Instant Pot version is just as tasty, and a lot quicker to make.
Total Instant Pot Time in a 6-quart - approx. 64 minutes - 27 min. to come to pressure, 5 min. cooking time, 32 min. NPR (Natural Pressure Release)
Total Instant Pot Time in an 8-quart - approx. 74 minutes - 25 min. to come to pressure, 5 min. cooking time, 44 min. NPR
Servings 88 2 tablespoon servings
Calories 29kcal
Author Vicky


  • Instant Pot (or other electric pressure cooker)


  • 2 - 2½ pounds green tomatoes washed, cored and thinly sliced
  • 7-8 ounces onions halved and thinly sliced
  • 3 tablespoons coarse sea salt
  • 2 pounds apples (we used Gala) washed, cored and chopped
  • 6 ounces brown sugar
  • ½ teaspoon turmeric
  • cups malt vinegar
  • 8 ounces raisins
  • ounces pickling spice tied securely in cheesecloth


  • The night before, combine the green tomatoes and onions in a large glass or ceramic bowl and sprinkle with approximate 3 tablespoons (45 mL) coarse sea salt. Toss slightly.Cover with plastic wrap and allow to sit overnight.
  • The next morning, drain off any liquid and thoroughly rinse and drain the onions and tomatoes.
  • Combine all the ingredients, with the exception of the pickling spice, in the Instant Pot and stir well.
  • Make a small well in the middle of the ingredients and place the cheesecloth-wrapped pickling spice in the well, as close to the bottom as possible.
  • Close and lock the lid, ensuring that the valve is in the Sealing position.
  • Select Pressure Cook (Manual on some Instant Pots) mode and set cooking time for 5 minutes.
  • Once cooking time is complete, allow a full Natural Pressure Release (this can take approx. 25-30 minutes).
  • Once the Float Valve has dropped (happens when the pressure is totally released), carefully open and remove the lid.
  • Find and remove the cheesecloth-wrapped pickling spice.Stir well.
  • Carefully remove the Instant Pot’s inner liner and place on a heattproof surface.
  • Package the chutney in sterilized glass canning jars. Refrigerate, freeze or can.