Slow Cooker Fruit Recipes

   
Mulled Apple Cider
Spiced Oatmeal with Fruit and Nuts
Sweet Apple Butter
Curried Fruit Chutney
Winter Evening Delight Peach Cobbler 0){ ?>
Slow Cooker Wassail 0){ ?>
   

Featured Fruit Recipe:Mulled Apple Cider for Slow Cooker




Slow Cooker Recipes > Fruit Recipes

Slow Cooker Fruit Recipes - Curried Slow Cooker Fruit Chutney

Curried Slow Cooker Fruit Chutney

0){ ?>

Curried Fruit Chutney is rated / 5 based on votes.

Print Recipe

Chutney is a condiment that is most often made from fruits or vegetables. It can be dry or moist. It has its roots in India where it is typically made to be eaten right away, but the versions found in the United States and Europe are often made to be preserved, or canned. The word chutney comes from roots that relate to ‘crushing’, but this dried fruit slow cooker recipe is going to save you all that work.

While you won’t have to do any crushing, you may have to do some chopping. However, if you can buy previously chopped dried fruits, you have hit the jackpot and this chutney recipe will be a breeze for you. The biggest trick here is to make sure you do not overcook the fruits. You want to only cook them until they are tender but have not lost their shape.

Curried Slow Cooker Fruit Chutney

Ingredients:

  • 450g (1lb) of chopped dried fruit, preferably a mixture like peaches, apples, dates, mangoes, etc.
  • 450g (1lb) of coarsely chopped dried apricots
  • 1 cup of coarsely chopped pitted prunes
  • ½ cup of raisins
  • 1 medium onion, peeled and chopped
  • ¾ cup of brown sugar
  • 2 cups of water
  • 1½ cups of apple cider vinegar
  • 2 teaspoons of Madras curry powder
  • ¼ teaspoon of ground ginger
  • 1/8 teaspoon of cayenne pepper
  • ¼ teaspoon of salt

Steps:

  1. Start a covered slow cooker and allow it to start heating up on the high setting.
  2. Mix all of the ingredients, the dried fruits, the brown sugar, the liquids and the spices, together well. Place them in the slow cooker and cook covered on high for an hour and a half. After that, turn them down to low heat and let the chutney cook for another hour and a half. Keep your eye on it around the last hour or so of cooking to make sure you are not overcooking it (remember, the fruits must be tender but not lose their shape).
  3. Once the chutney is finished cooking, turn off the heat and let it cool. If you want it to cool faster, you can remove it from the cooker to a large bowl. Once it has cooled down, put it in the refrigerator.
  4. You can store the slow cooker dried fruit chutney in jars or any other container that has a tight seal. Fruit chutney makes a good condiment for ham, pork chops or pork roast, fish and many other foods – use your creativity and imagination.

Thanks for visiting www.slowcookerrecipes.org.uk

 

 
www.slowcookerrecipes.org.uk | Recipe Resources | Privacy | Disclaimer