Tags
apple, apple chutney, Chutney Recipes, cooking apples, crock pot, crockpot chutney, food, Green Tomato chutney, Green Tomato chutney (or what ever colours you have!), light brown sugar, recipe, red wine vinegar, slow cooker, slow cooker chutney, Tomato, Veg, vegetable, vegetarian, Winter Warming
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!
Apple, 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!)
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. 
Stir briefly and 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 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
Great idea!! Never thought of using my sc for chutney!! Inspired!
Me neither – it was only because of the lack of time on my hands! Glad u feel inspired! 🙂
Very good chutney recipe. Fabulous green tomatoes.
Thanks! I only had a handful of red ones in the end! 🙂
Hi. love the sound of this and have a massive amount of green tomatoes to use uo. You do not mention when to put the vinegar in???? Please let us know. Many thanks
Sorry – I have just found this in my spam filter! Its probably too late for you but you add it at the beginning- hope you mannaged to use up your tomatoes!
Did the apple, rhubarb and ginger recipe – it doesn’t say when to add the vinegar but I think I did it at the right time. however after leaving it for 10 hours it is burnt and still too liquidy. Take 2 tomorrow….
Sorry your comment ended up iny spam for some reason! I usually put the vinegar in with the sugar at the beginning. The chutney comes out sort of burnt looking bu looks good once stirred and sets quite syrupy once cooled? For me this is usually a very reliable recipe but as most slow cookers vary in their heat I think perhaps the recipe needs adjusting for yours! Otherwise perhaps set the cooker on a lower setting for longer? What settings are on your slow cooker – mine has high and medium – then my low is just a keep warm facility (useless i couldnt cook anything on it). Good luck let me know how you get on