Slow Cooker Ginger Peach Chutney Recipes

SLOW-COOKER GINGER PEACH CHUTNEY

Slow-cooker Ginger Peach Chutney image

A little sweet, a little tangy, a lot delicious, this is an excellent accompaniment to cold roasts, prepared meats or cheeses. Can also be prepared on the stove as if making peach jam.

Provided by Edith Kehoe

Time 9h

Number Of Ingredients 13

Ingredients

4 lb ripe peaches
1/2 c apple cider vinegar
1 c golden or sultana raisins
2 c sweet onion, chopped finely
2 Tbsp ginger, fresh, grated
1/2 tsp clove, ground
1 Tbsp cumin, ground
1 Tbsp coriander seeds
1/2 Tbsp mustard seed
2 c brown sugar, light
1 c white sugar
1/2 thai chili, chopped finely
1 box low-sugar pectin

Steps:

1. Combine all ingredients in a large slow cooker. Stir gently.
2. Cover and cook on low for 8 hours. Stir occasionally.
3. Ladle into sterilized jars. Leave 1/4 inch headspace. There will be some extra syrup, but avoid overfilling.
4. Clean rims and cover with sterilized seals and lids. Process for 15 minutes in large covered pot. Ensure lids are properly sealed.
5. Allow chutney 24 hours for flavours to mellow before serving. Enjoy!

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

Ingredients

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

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

PEACH GINGER CHUTNEY

Peach Ginger Chutney image

Make and share this Peach Ginger Chutney recipe from Food.com.

Provided by Miss Annie

Categories Sauces

Time 50m

Yield 4-5 Half Pints

Number Of Ingredients 10

Ingredients

3 1/2 lbs peaches, diced (about 7 large)
1 large onion, minced
1 yellow pepper, diced
1 hot red pepper, diced
1/2 cup crystallized ginger, chopped (candied ginger)
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace

Steps:

Prepare fruit and vegetables.
Put in heavy saucepan and add remaining ingredients.
Bring to a boil, stirring constantly.
Turn heat to a simmer, cook until desired consistency.
Ladle into hot jars leaving 1/2 inch headspace.
Wipe rims and seal.
Process in a water bath canner for 10 mins.

MANGO CHUTNEY (A SLOW-COOKER EASY-PEASY METHOD) - ZWT-8

Mango Chutney (A Slow-Cooker Easy-Peasy Method) - Zwt-8 image

This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. This recipe comes from Anupy Singla's fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes & she added that it's good just mixed w/basmati rice as a side-dish. I allowed 15 min for ingredient prep, but there is no other real prep. I suggest you make this recipe to enjoy w/the Indian dishes you'll be making during the Tour. :-)

Provided by twissis

Categories Fruit

Time 6h15m

Yield 16 1-Tbsp Servings (2 Cups), 16 serving(s)

Number Of Ingredients 8

Ingredients

5 mangoes (ripe, peeled, pitted & chopped, about 3 cups)
1 piece ginger (2-inch, peeled & grated or pureed)
4 garlic cloves (peeled & minced or grated)
1 cinnamon stick (3-inch)
6 cloves
1 teaspoon red chili powder
3/8 cup white vinegar
1/2 cup brown sugar

Steps:

Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.

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