Chutney is not a food that we eat often in my family. In fact, this may be the first time most of the kids had tried it. I was inspired by a sandwich we ate in Epcot Norway to try making my own chutney.
Since we’re in the middle of a Summer Slow Cooker Series, it seemed appropriate to use a slow cooker to make this. I also wanted to be able to freeze it for future use. For most recipes, you don’t need very much chutney and it’s nice to have it stashed away for when you need it.
Instead of the normal mango, I used canned peaches. The fruit pairs up with red bell pepper, onion, jalepeno, golden raisins and spices for a sweet condiment with a hint of heat.
And in case you’re wondering what on earth you would actually do with chutney, I’ve got three recipes coming up for you! I’ll be sharing those on the blog soon.
I know I took a photo of the ingredients, but somehow those photos have gone missing. Thankfully, even though chutney itself may be a bit unusual, the ingredients are not. Chances are you have most of these in your kitchen right now. And the few you don’t have can be picked up on your next trip to the grocery. Don’t forget plastic freezer bags to store the extra!
- 3 15oz cans peaches in juice, drained and chopped
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1/2 red bell pepper, diced
- small onion, diced
- 1 jalapeño, seeds removed and diced
- 1/3 cup golden raisins
- 3-4 cloves garlic, crushed
- 1 tsp. ginger
- 1/4 tsp. salt
- Spray inside of crock with cooking spray.
- Combine all ingredients in crock.
- Cook in high 3-4 hours.
- Remove and let cool.
- Serve at room temperature.
- Chutney can be stored in the freezer for future use.
I froze this in 1/2 – 1 cup quantities. That’s about the right amount for all the recipes I’ll be sharing soon.
We’re sharing 100 days of summer slow cooker meals. This is day 65. Keep your kitchen cool – don’t miss a single recipe. Subscribe to the email list. You find the other posts in this series by clicking here.