Crock Pot Chutney Recipes

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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 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.

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 CILANTRO-CHUTNEY CHICKEN



Slow-Cooker Cilantro-Chutney Chicken image

Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 onions, cut into 1 1/2-inch pieces (4 cups)
2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
5 cloves garlic, thinly sliced
1 jalapeno, sliced, plus more for serving
4 cups packed cilantro leaves and thin stems, plus more leaves for serving
1/2 cup roasted unsalted peanuts, plus more, chopped, for serving
2 teaspoons packed light-brown sugar
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice and yogurt, for serving

Steps:

  • Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
  • In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.

CROCK POT NECTARINE CHUTNEY



Crock Pot Nectarine Chutney image

An easy method to create a nice savory chutney for roast pork toppings and for other applications where chutney is called for. It will store nicely in the refrigerator for some time. The original recipe came from Joanna White's "Slow Cooking."

Provided by Bone Man

Categories     Chutneys

Time 4h30m

Yield 20 serving(s)

Number Of Ingredients 10

2 1/2 lbs nectarines (peeled, pitted and sliced)
1 1/2 cups brown sugar
1 cup cider vinegar
2 tablespoons prepared ginger (from a jar)
2 teaspoons kosher salt
1/4 cup onion, chopped
1 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup almonds (slivered, toasted)

Steps:

  • Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
  • Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
  • Allow chutney to cool and then add the almonds and refrigerate.
  • This is a nice condiment/topping for baked pork roast or even on a small beef steak.
  • This chutney can be used as a base for Henry Bain Sauce.

Nutrition Facts : Calories 113.9, Fat 2.1, SaturatedFat 0.2, Sodium 251.6, Carbohydrate 23.5, Fiber 1.5, Sugar 20.7, Protein 1.5

CHUTNEY CHICKEN



Chutney Chicken image

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Provided by Sharon Plett

Categories     World Cuisine Recipes     African

Yield 6

Number Of Ingredients 3

12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  • Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g

SLOW-COOKER PORK CHOPS WITH APPLE CHUTNEY



Slow-Cooker Pork Chops with Apple Chutney image

Pork and apples have long been perfect partners. Dried cranberries add color and tartness.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 4

Number Of Ingredients 10

4 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1/4 cup sweetened dried cranberries
2 medium baking apples, peeled, chopped (2 cups)

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker.
  • In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples.
  • Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes.

Nutrition Facts : Calories 400, Carbohydrate 36 g, Cholesterol 100 mg, Fiber 1 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g

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Top Asked Questions

How long do you cook chutney in a crock pot?
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.
How do you make cranberry chutney in a slow cooker?
Slow-Cooker Cran-Apple Chutney Recipe photo by Taste of Home 2/3 cup sugar or sugar substitute equivalent to 2/3 cup sugar 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.
How to Cook Apple chutney in a slow cooker?
Method Add the vinegar and sugar to the slow cooker basin and switch on to HIGH Stir until the sugar has dissolved Add the chopped apple and onion Add the chopped fruit and vegetables and stir well Add the spices and stir again Put the lid on tightly and cook on HIGH for 5–6 hours or until the chutney is a thick consistency
How do you make chutney with courgettes?
Add courgettes, vinegar and sugar. Stir, bring to simmering point over medium heat. Reduce heat and let the mixture cook slowly until courgettes are soft and much of the liquid has reduced. This will take approx 45 mins. Pot chutney while still hot in sterilised jars, seal with vinegar-proof lids.

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