Slow Cooker Tomato and Chili Chutney

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    6hrs 30mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    995

A zingy, sweet and fragrant chutney that would be as delicious with cheese and cold meats as it would spread on a sandwich. This recipe makes 5 jars, so it's ideal if you're looking for a homemade gift for the foodie in your life.

recipe updated Jun 7, 2019

Ingredients

  • Tomato icon
    Tomato
    907g
  • Onion icon
    Onion
    140g
  • Cooking apple icon
    Cooking apple
    300g
  • Red bell pepper icon
    Red bell pepper
    300g
  • Granulated sugar icon
    Granulated sugar
    408g
  • Malt vinegar icon
    Malt vinegar
    120ml
  • Fresh chili icon
    Fresh chili
    40g
  • Allspice icon
    Allspice
    1g
  • Cinnamon stick icon
    Cinnamon stick
    4g
  • Garlic clove icon
    Garlic clove
    48g
  • Golden raisins icon
    Golden raisins
    84g
  • Salt icon
    Salt
    6g
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Slow cooker bowl
  • kCook icon Jar

Step preview

  1. Prep and set aside tomato: skinned & chopped
  2. Prep and set aside onion: chopped
  3. Prep and set aside cooking apple: peeled, cored & chopped
  4. Prep and set aside red bell pepper: cored, seeded & diced
  5. Prep and set aside fresh chili: halved, seeded & finely chopped
  6. Prep and set aside allspice: ground
  7. Prep and set aside cinnamon stick: halved
  8. Prep and set aside garlic clove: finely chopped
  9. Get a clean slow cooker bowl
  10. Add prepared tomato
  11. Add prepared onion
  12. Add prepared cooking apple
  13. Add prepared red bell pepper
  14. Add granulated sugar
  15. Add malt vinegar
  16. Add prepared fresh chili
  17. Add prepared allspice
  18. Add prepared cinnamon stick
  19. Add prepared garlic clove
  20. Add golden raisins
  21. Season with salt
  22. Season with black pepper
  23. Mix together and cover
  24. Cook until thick while stirring occasionally - 6 hr, high heat
  25. Warm 5 clean jars and let cool - medium-low heat
  26. Transfer chutney to 5 jars
  27. Let cool
  28. Store in fridge
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