Crock Pot Chutney Food

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SLOW-COOKER GOLDEN FRUIT CHUTNEY



Slow-Cooker Golden Fruit Chutney image

Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 8h15m

Yield 72

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)
1 cup golden raisins
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)

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.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

SLOW COOKER CRANBERRY CHUTNEY



Slow Cooker Cranberry Chutney image

The refreshing flavor of this Slow Cooker Spiced Cranberry Chutney is the perfect addition to your holiday table! This easy recipe is an flavor explosion and takes 5 minutes of work thanks to the slow cooker.

Provided by Trish - Mom On Timeout

Categories     Side Dish

Time 3h5m

Number Of Ingredients 9

3 cups fresh cranberries
1 1/4 cup granulated sugar
1/2 cup fresh orange juice
2 Granny Smith apples (peeled, cored, and diced (about the size of cranberries))
1 red pear (peeled, cored, and diced (about the size of cranberries))
1 shallot or 1/2 small yellow onion (diced)
3/4 cup golden raisins
2 cinnamon sticks
5 whole cloves

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.

Nutrition Facts : Calories 171 kcal, Carbohydrate 44 g, Sodium 3 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

SLOW-COOKER CRAN-APPLE CHUTNEY



Slow-Cooker Cran-Apple Chutney image

My clan isn't crazy for cranberries, but they can't get enough of this delicious chutney. I recommend it for Thanksgiving as it tastes amazing paired with turkey, but it's also good on its own. -Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Time 3h10m

Yield 3 cups.

Number Of Ingredients 9

1 package (12 ounces) fresh or frozen cranberries, thawed
1 medium Gala apple, peeled and finely chopped
2/3 cup sugar or sugar substitute equivalent to 2/3 cup sugar
1/3 cup honey
2 tablespoons brown sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground cinnamon
1 teaspoon cider vinegar
Dash ground ginger

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.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 0 protein.

SLOW COOKER TOMATO RELISH RECIPE



Slow Cooker Tomato Relish Recipe image

If you're after a slow cooker tomato chutney that tastes as good as it looks then this is the recipe for you.

Provided by Gus

Categories     condiments

Time 12h45m

Number Of Ingredients 14

2 kg (4.4 lb) tomatoes, chopped
2 green apples, peeled, chopped
2 onions, diced
2 Tbsp garlic, minced
½ cup malt vinegar
½ cup apple cider vinegar
500 g (1.1 lb) brown sugar
1 Tbsp mustard powder
1 Tbsp curry powder
1 tsp cayenne pepper
2 tsp whole black peppercorns
2 tsp salt
1 Tbsp cornstarch
2 Tbsp water

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.

Nutrition Facts : ServingSize 60.0 g, Calories 0.1 kcal, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 83 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 10 g, Protein 0 g

CROCK POT CHUTNEY



Crock Pot Chutney image

Make and share this Crock Pot Chutney recipe from Food.com.

Provided by chia2160

Categories     Chutneys

Time 5h10m

Yield 4 cups

Number Of Ingredients 12

cooking spray
2 cups chopped onions
4 cups fresh peaches or 4 cups frozen peaches, peeled and sliced
1 cup golden raisin
1 cup light brown sugar
1/4 cup crystallized ginger
1 teaspoon mustard seeds
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup flour
1/4 cup cider vinegar

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



Slow-cooker Ginger Peach Chutney image

A little sweet, a little tangy, a lot delicious, this is an excellent accompaniment to cold roasts, prepared meats or cheeses. Can also be prepared on the stove as if making peach jam.

Provided by Edith Kehoe

Categories     Fruit Sauces

Time 9h

Number Of Ingredients 13

4 lb ripe peaches
1/2 c apple cider vinegar
1 c golden or sultana raisins
2 c sweet onion, chopped finely
2 Tbsp ginger, fresh, grated
1/2 tsp clove, ground
1 Tbsp cumin, ground
1 Tbsp coriander seeds
1/2 Tbsp mustard seed
2 c brown sugar, light
1 c white sugar
1/2 thai chili, chopped finely
1 box low-sugar pectin

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



Pork Chops With Chutney Sauce Recipe image

Our easy pork chops are cooked with a tasty chutney sauce in the skillet or electric skillet. It's a tasty dish to serve with rice or potatoes.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 11

4 to 6 loin pork chops
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth, or water
3/4 cup mango chutney, or pear
1/2 cup orange juice
1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1 1/2 tablespoons rice vinegar, or white wine vinegar
1 tablespoon Creole mustard , or spicy mustard

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!

Nutrition Facts : Calories 176 kcal, Carbohydrate 20 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 18 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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