Crock Pot Nectarine Chutney Recipes

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

Ingredients

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.

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

Ingredients

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

CROCK POT NECTARINE SALSA

Crock Pot Nectarine Salsa image

Make and share this Crock Pot Nectarine Salsa recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 3h45m

Yield 6 pints.

Number Of Ingredients 6

Ingredients

8 lbs nectarines, peeled &, chopped
3 medium onions, diced
1 jalapeno pepper, chopped &, seeded
1 jalapeno pepper, chopped &, unseeded
3 limes, juice of
1/2 cup dried cilantro

Steps:

Mix everything together and cook in crock pot on high for 2 1/2 to 3 hours.
Ladle into hot sterilized canning jars.
Process in hot water bath for 10 minutes.

Nutrition Facts : Calories 302.3, Fat 2.1, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 72.5, Fiber 11.5, Sugar 50.8, Protein 7.6

PEACH-GINGER CHUTNEY IN THE CROCK POT

Peach-Ginger Chutney in the Crock Pot image

A great gift chutney, or for yourself. Excellent with pork, lamb, and chicken. From my sister. If using frozen peaches, no need to thaw.

Provided by alijen

Categories Chutneys

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups onions, chopped
4 cups fresh peaches or 4 cups frozen peaches, chopped, peeled
1 cup golden raisin
1 cup firmly packed light brown sugar
1/4 cup chopped crystallized ginger
1 teaspoon mustard seeds
1 teaspoon cinnamon
1/4 teaspoon clove (optional)
1/4 cup flour
1/4 cup cider vinegar

Steps:

Saute the onion in skillet, about 5 minutes.
Place the onions and the next 8 ingredients in cooker.
Stir together flour and vinegar, then add to the cooker.
Cook on low for 5 hours, stirring before the last hour.
Remove after finished and immediately transfer to sterilized jars.
(My favorite way to serve: Mix 8 ounces cream cheese and 1 cup cheddar cheese, then divide evenly between 4 chicken breasts, pounded flat. Bake about 20 minutes, then top with chutney and continue baking until chicken is done.).

Nutrition Facts : Calories 226.8, Fat 0.5, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 56.8, Fiber 2.9, Sugar 46.1, Protein 2.3

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

Ingredients

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).

NECTARINE CHUTNEY

Nectarine Chutney image

I was looking for a way to use up some nectarines that were a little too ripe to eat & found this recipe by Elizabeth Crane on another website. The flavours of this are amazing & it makes the perfect accompaniment to roast lamb or lamb cutlets.

Provided by Mandy

Categories Chutneys

Time 55m

Yield 2 cups

Number Of Ingredients 11

Ingredients

2 1/2 cups light brown sugar, well packed
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
500 g nectarines, pitted & coarsley chopped
2 lemons, quartered, seeded & chopped
2 onions, chopped
1/2 red capsicum, chopped (bell pepper)
1/4 cup crystallized ginger, finely chopped
3/4 cup raisins

Steps:

Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
Combine remaining ingredients in a bowl & add to syrup mixture.
Simmer, stirring occasionally, until thick, about 30 minutes.
Transfer to sterilised jars when almost cool.
Store chutney in the refrigerator, will last for several months.

Nutrition Facts : Calories 1398.8, Fat 1.6, SaturatedFat 0.2, Sodium 705, Carbohydrate 362.4, Fiber 13.6, Sugar 322.7, Protein 7

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