Smallholders Insurance from Greenlands

Author Topic: Chutney in a Pressure Cooker?  (Read 8345 times)

Troubled Waters

  • Joined Jun 2009
Chutney in a Pressure Cooker?
« on: July 31, 2009, 12:51:35 pm »
We have loads of cherry plums round us and I want to make some chutney.  I am pretty sure I could do this in the pressure cooker to reduce the cooking time but has anyone else tried that???

Did it come out ok? Did u have to make special provision for using the Pressure Cooker?

Any hints and tips gratefully recieved.  Otherwise I will guess and let you know how I got on.

Cheers, hfw
 ;D ;D


  • Joined Mar 2009
  • Devon - EX39 5RF
    • Ford Mill Farm
Re: Chutney in a Pressure Cooker?
« Reply #1 on: July 31, 2009, 03:48:02 pm »
I've never thought about making it in a pressure cooker....can't see any reason why not though.

Interested to know how you get on.
Pedigree GOS Pigs and Butchery for Smallholders.


  • Joined Mar 2009
  • Herefordshire, UK
    • pickleandpreserve
Re: Chutney in a Pressure Cooker?
« Reply #2 on: July 31, 2009, 04:46:47 pm »
I can see how cooking the fruit to a pulp would be quicker in a pressure cooker (although this isn't the time consuming part)
I can't really see how you would be able to reduce the chutney to get it to a nice thick consistency - surely the whole point of a pressure cooker is that nothing escapes and that includes water?

Maybe cook the fruit down with the lid on and then remove it for the reducing stage?

There is a recipe for apple chutney here that uses a pressure cooker maybe this could be adapted for use with plums?

Please let me know how you got on


  • Joined Jan 2009
  • Fife
    • North Fife Blog
Re: Chutney in a Pressure Cooker?
« Reply #3 on: July 31, 2009, 11:12:29 pm »
I would also stick to the traditional hob and open pot method. I would be concerned that it sticks and burns with all the sugar.  :&>

Troubled Waters

  • Joined Jun 2009
Re: Chutney in a Pressure Cooker?
« Reply #4 on: August 03, 2009, 10:06:45 am »
Thanks for the replies guys. What with one thing and another didn't try this in the pressure cooker (not least coz I couldn't deal with the incessant hissing yest).  I will be researching further tho as have seen mention of it so need to find specifics. I agree tho that the sugar burning is an issue, mayhap what I am thinking of is as you have suggested, cook under pressure but reduce with the lid off. Keep u posted on what I find.


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