Apple slices are simmered with vinegar, brown sugar, raisins and chilli, and reach a thick set quickly in the pressure cooker. A classic accompaniment to the English cheese board, this version comes together with a speeded-up technique.
Combine the apple slices with the vinegar, brown sugar, raisins, dried chilli, cinnamon and ground ginger in the pressure cooker.
Close the lid and bring to the boil over medium heat, then once it starts hissing, cook over low heat for 8 minutes.
Turn off the heat and wait 10 minutes for the pressure to release naturally, then open the lid and fill jars with the hot chutney.
The chutney may look quite runny straight off the heat, but it thickens as it cools, so do not overcook it. Let it come to room temperature before sealing the jars.
Swapping the dried chilli for a pinch of pul biber spreads the heat more evenly and keeps it milder, making it suitable for tables with children too.
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