Slow Cooker Spiced Apple Chutney
This is the greatest thing you can do with apples, spices and a slow cooker. It’s what I like to call a ‘chuck-it-in-and-leave-it’ kind of recipe, that’s also perfect for beginners.
After 5 minutes of light chopping your slow cooker will do the hard work, filling your home with deliciously spicy aromas while you curl under a blanket with a good book.
Sweet, warmly spiced and thicker than jam, this sticky chutney is perfect as a sandwich spread with cheese or ham, tossed in roast potatoes for a twist on Bombay Aloo or swirled into a steaming bowl of soup.
Slow Cooker Spiced Apple Chutney Recipe
Difficulty: Very easy
Serves: Makes enough for three 450g jam jars
250ml apple cider vinegar
100g soft brown sugar (light or dark)
1.2kg apples (approx. 850g after prep)
2 garlic cloves
3 star anise
2 tbsp coriander seeds
1 tbsp cumin seeds
Step 1: Preheat your slow cooker on the highest setting.
Step 2: Peel, core and chop the apples.
Step 3: Peel and finely slice the onions and shallots. Chop the dates into smaller chunks. Crush the garlic cloves with the side of a kitchen knife.
Step 4: Add the apple cider vinegar and sugar to the slow cooker pot. Give them a stir until the sugar has dissolved.
Step 5: Add all the other ingredients, and give it a good mix up.
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Step 6: Put the lid on the slow cooker and cook for 6 hours. Check on the chutney every couple of hours, giving it a good stir every so often. If there’s still a lot of liquid after six hours, remove the lid and allow the excess water to evaporate for 30 min. You want it to be thick and spreadable, not runny or soupy.
Step 7: Transfer the chutney to a bowl and allow to cool.
Tip: While you wait, this is a good time to sterilise your jars. Rinse them and place on a baking tray in an oven heated to 160°C, gas mark 3, for 10 mins. Soak the lids in boiling water for a few minutes.
Step 8: Transfer the cooled chutney to the sterilised jars and refrigerate for up to 6 weeks.
Recipe inspired by:
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