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My Slow Cooker Chutney Recipes

Really easy slow chutney! A great recipe if you love making chutneys or a beginner etc but do not have the time to stand over a boiling pan! This recipe which can be put together the night before, and then just before you leave for work place the lid on and leave to beautifully infuse gently caramelising as it cooks! The choice is yours over timing – options are endless and it seems to be quite forgiving!  6 hours or 6 on high plus 10 hours on medium/low or for super slow stick it on medium for 12 -18 hrs stirring occasionally until it is the right consistency!

slow cooked chutneyApple, Rhubarb and Ginger Chutney

2 onions
600g cooking apples peeled cored and chopped
150g rhubarb chopped into chunks
thumb sized piece of ginger grated (or sweet stem ginger!)
1tsp cinamon (optional)
3 garlic cloves crushed and chopped
450g dark or light brown sugar
175ml red wine vinegar
200g sultanas
50g dates

Place the onoins, apples, rhubarb, ginger, cinnamon, sugar into the slow cooker. Mix briefly then turn the slow cooker onto high – leave the lid off for 30 mins. Stir then cover with the lid – cook on high for 3 hours.
Mix in the sultanas and dates and cook for a further 3 hours.
(can be left cooking for a further 10hrs on medium (low on some cookers) tastes even better! So if you have time…..)
Best served for breakfast in a bacon bagel yum!

Green Tomato chutney (or what ever colours you have!)Green Tomato chutney (or what ever colours you have!)

4 onions diced
600g green, yellow, red or tiger striped tomatoes (a mix if your lucky enough!?)
2 lage cooking apples
thumb sized piece of ginger grated (or sweet stem ginger!
1tsp cinnamon (optional)
500g light brown sugar
175ml red wine vinegar
200g dates preferably or sultanas chopped

Place the onions, tomatoes, apples, ginger, cinnamon, sugar into the slow cooker. Green Tomato chutney (or what ever colours you have!)Stir briefly and turn the slow cooker onto high – leave the lid off for 30 mins.
Green Tomato chutney (or what ever colours you have!)Stir then cover with the lid – cook on high for 3 hours. Mix in the dates and cook for a further 3 hours.
(can be left cooking for a further 10hrs on medium (low on some cookers) tastes even better! So if you have time…..)
Best served on a big hunk of cheddar….

This recipe was originally inspired and based on this bloggers recipe Green Tomato Chutney 

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