Saturday, 3 September 2011

Slow Cooker Chutney

I've been making chutney in the slow cooker ( crock pot) for years. Much much easier than the conventional method as you just throw everything in and forget about it for the day. No standing for ages stirring a large pan of boiling vinegar with streaming eyes and the smell filling the house.

Almost any recipe can be adapted - the secret is to reduce the amount of vinegar to just a 1/2 pint as it doesn't have to evaporate off.

So for my apple chutney you need the following:

  • 3 lb cooking apples prepared weight
  • 1 lb onions prepared weight
  • 1 ½ lb brown sugar ( I use a dark one for the flavour and colour)
  • ½ pint malt vinegar
  • 2 cloves crushed garlic
  • 1 tsp dried ginger
  • 1 tsp cayenne pepper or fresh/dried chillies
  • 1 tsp cinnamon or 1 cinnamon stick
  • 1 tsp curry powder
  • 4 tsp sea salt

The recipe couldn't be easier.
Preheat the slow cooker for 20 minutes. I usually add the vinegar and sugar at this stage to let them warm through and melt the brown sugar as mine is usually rock hard!

Whilst the slow cooker is heating peel and chop the onions and apples. I use a food processor for the chopping bit.

Place all the ingredients in the slow cooker, stir well and cook on high for 10 hours or so or even overnight.

You may find that there is still a little too much liquid especially if the apples were juicy. Just boil off any excess for a few miutes in the conventional way.Put into warm jars whilst still warm and cover and seal. It is ready to use after a couple of months.

The slow cooker method allows the flavours to mingle during cooking for far longer than the conventional way and makes a delicious full flavoured chutney.

Other than the apples, onions, vinegar and sugar, all the other ingredients are optional and you can add, increase or leave out altogether depending on your own taste. I usually add more chilli  as we like it spicier.
Related Posts Plugin for WordPress, Blogger...