Crock Pot Chutney Food

SLOW-COOKER GOLDEN FRUIT CHUTNEY

Steps:

• Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
• Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER CRANBERRY CHUTNEY

Steps:

• Combine all ingredients in a 4 qt slow cooker.
• Turn on high and cook for 3 - 4 hours until the cranberries have burst and the apples are tender.
• Remove the lid from the slow cooker and continue simmering until the chutney has reached desired consistency.
• Serve hot, cold, or at room temperature.
• Store in the refrigerator for up to 2 weeks.

SLOW-COOKER CRAN-APPLE CHUTNEY

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients. Cook, covered, on low 3-4 hours or until cranberries pop and mixture is slightly thickened., Transfer to a small bowl; cool slightly. Refrigerate until cold.

SLOW COOKER TOMATO RELISH RECIPE

Steps:

• Add all the ingredients into a slow cooker except for the cornstarch and water.
• Cook on low for 8 hours.
• For the next 4 hours, set the slow cooker to high and leave the lid slightly askew to allow the liquid to reduce.
• The liquid should be reduced after 4 hours. To thicken it slightly, mix the cornstarch with water to form a paste. Mix the cornstarch paste into the slow cooker.
• Cook for 15 more minutes or until thickened.
• Allow to cool before storing in sterile glass jars or something similar.

CROCK POT CHUTNEY

Steps:

• spray a skillet with cooking spray and saute onions until softened.
• add onion and next 8 ingredients to a 3 quart crock pot.
• combine flour and vinegar with a whisk, stirring well.
• add to peach mixture.
• cover and cook on low for 5 hours.
• serve.

SLOW-COOKER GINGER PEACH CHUTNEY

Steps:

• 1. Combine all ingredients in a large slow cooker. Stir gently.
• 2. Cover and cook on low for 8 hours. Stir occasionally.
• 3. Ladle into sterilized jars. Leave 1/4 inch headspace. There will be some extra syrup, but avoid overfilling.
• 4. Clean rims and cover with sterilized seals and lids. Process for 15 minutes in large covered pot. Ensure lids are properly sealed.
• 5. Allow chutney 24 hours for flavours to mellow before serving. Enjoy!

PORK CHOPS WITH CHUTNEY SAUCE RECIPE

Steps:

• Gather the ingredients.
• Sprinkle the pork chops on both sides with kosher salt and pepper.
• In a large skillet heat olive oil over medium-high heat. When the oil is very hot but not smoking, add the pork chops and brown well on both sides.
• Add chicken broth or water to the pan and bring to a boil.
• Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
• Combine the remaining ingredients and pour over the chops. Cover and simmer for 10 minutes or until chops are done.
• Enjoy!