Slow Cooker Tomato and Chili Chutney

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recipe by Octopus Publishing

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

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 8, 2020


  • Tomato icon
    908 g (about 6 ½)
  • Onion icon
    1 (about 140 g)
  • Cooking apple icon
    Cooking apple
    2 (about 300 g)
  • Red bell pepper icon
    Red bell pepper
    2 (about 300 g)
  • Fresh chili icon
    Fresh chili
    2 (about 40 g)
  • Allspice icon
    ½ tsp (about 1.02 g)
  • Cinnamon stick icon
    Cinnamon stick
    1 (about 4 g)
  • Garlic clove icon
    Garlic clove
    8 (about 48 g)
  • Granulated sugar icon
    Granulated sugar
    2 cups (about 408 g)
  • Malt vinegar icon
    Malt vinegar
    ½ cup (about 120 g)
  • Golden raisins icon
    Golden raisins
    ½ cup (about 84 g)
  • Salt icon
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    as needed


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

Step preview

  1. Add tomato, onion, cooking apple, red bell pepper, granulated sugar, malt vinegar, fresh chili, allspice, cinnamon stick, garlic clove and golden raisins to a clean slow cooker bowl
  2. Season with salt and black pepper
  3. Mix together and cover
  4. Cook until thick while stirring occasionally - 6 hr, high heat
  5. Warm 5 clean jars and let cool - medium-low heat
  6. Transfer chutney to 5 jars
  7. Let cool
  8. Store in fridge
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