Slow Cooker Golden Fruit 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

GOLDEN FRUIT CHUTNEY



Golden Fruit Chutney image

Sweet and sour fruit chutney made with fruits and spices - perfect condiment for grilled turkey or pork.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h5m

Yield 72

Number Of Ingredients 9

1 cup golden raisins
1/2 cup packed brown sugar
3/4 cup pineapple or apple juice
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)
1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

Steps:

  • Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 30 minutes.
  • Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.

Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tab1espo, Sodium 0 mg

GINGERED GOLDEN FRUIT CHUTNEY



Gingered Golden Fruit Chutney image

This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced medium
3 Granny Smith apples, peeled, cored, and sliced 1/2 inch thick
1/2 cup golden raisins
1 tablespoon minced peeled fresh ginger
3/4 teaspoon ground coriander
1/2 cup packed light-brown sugar
1/4 cup cider vinegar
4 black peppercorns
1/4 teaspoon coarse salt
2 small dried red chiles or 1/4 teaspoon red-pepper flakes (optional)

Steps:

  • In a large skillet, heat oil over medium. Add onion, apples, and raisins and cook, stirring occasionally, until onion is translucent, 4 minutes. Add ginger and coriander and cook until fragrant, 1 minute. Add brown sugar, vinegar, peppercorns, salt, and chiles (if using); bring to a simmer and cook, stirring occasionally, until fruit is tender and liquid thickens, 20 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 42 g

GOLDEN FRUIT CHUTNEY



Golden Fruit Chutney image

Number Of Ingredients 0

Steps:

  • 1. Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally reduce heat. Cover and simmer 30 minutes.2. Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.NUTRITION FACTS: 1 Tablespoon: Calories 30 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 8g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 FruitSlow Cooker Directions: Drain pineapple. Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 6 to 7 hours or until very thick.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

PLUM & GINGER CHUTNEY



Plum & Ginger Chutney image

Make and share this Plum & Ginger Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chutneys

Time 5h30m

Yield 4 cups

Number Of Ingredients 13

2 1/2-3 lbs dark firm-ripe plums, cut in half, pitted, and then quartered (Santa Rosas)
1/2 cup golden raisin
1 piece fresh ginger, peeled and grated (2-inch piece)
1 medium white onion, chopped
1 jalapeno, seeded and slivered
1 1/2 cups sugar
3/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon curry powder, preferably Madras
1 pinch salt
1/4 teaspoon cayenne pepper (or to taste)
2 tablespoons minced crystallized ginger

Steps:

  • Combine the first 12 ingredients in a slow cooker.
  • Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
  • Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
  • Stir in crystalized ginger.
  • Turn off the cooker and let cool to room temperature in the slow cooker.
  • Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
  • Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
  • The chutney will keep in the refrigerator for up to 2 months.

Nutrition Facts : Calories 500.1, Fat 1, SaturatedFat 0.1, Sodium 44.4, Carbohydrate 125.8, Fiber 5.5, Sugar 115.3, Protein 3

CURRIED DRIED FRUIT CHUTNEY (CROCK POT)



Curried Dried Fruit Chutney (Crock Pot) image

Make and share this Curried Dried Fruit Chutney (Crock Pot) recipe from Food.com.

Provided by Mercy

Categories     Chutneys

Time 5h15m

Yield 16 serving(s)

Number Of Ingredients 12

1 lb mixed dried fruit, chopped (apricots, peaches, apples, prunes)
1 lb dried apricot, coarsely chopped
6 ounces pitted prunes, coarsely chopped (about 1 cup)
1/2 cup raisins
1 medium onion, chopped
3/4 cup sugar
2 cups water
1 1/2 cups apple cider vinegar
2 teaspoons Madras curry powder
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1/4 teaspoon salt

Steps:

  • In a 4- or 5-quart electric slow cooker, combine all the ingredients.
  • Mix well.
  • Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook.
  • Let cool, then refrigerate.
  • (To speed this up a bit, you can cook the chutney 1 1/2 hours on the low heat setting and then 1 1/2 hours on the high heat setting).

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Top Asked Questions

How do you make chutney in a slow cooker?
Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese. 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.
How do I make apple chutney for Christmas?
A simple chutney recipe making use of a glut of apples and cooked in the slow cooker. Prep the ingredients, throw them in and leave for 6 hours while you get on with your Christmas shoppping 1.2kg eating apples such as braeburn, gala or granny smiths, peeled, cored and chopped (approx 850g after prep) Put the slow cooker on high.
What ingredients do you need to make chutney?
1kg cooking apples (peeled, cored and chopped into 2cm pieces) 1kg fruit (dried fruit and vegetables of your choice, chopped into 2cm pieces) A slow cooker – we like this model by Morphy Richards that's available here at Amazon. Chutney can be made using all sorts of ingredients, so long as they combine to make chutney's distinctive sweet taste.
What can I do with plum chutney?
Traditional plum chutney is so easy to make and for the time given, will reward you with a wonderful side to meats, cheeses, on sandwiches and particularly delicious on a Christmas ham or a fun twist on traditional cranberry sauce with the turkey come Thanksgiving. What can I do with lots of plums? Spiced Plum Custard Cake. …

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