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
Ingredients
250mls apple cider vinegar
100-200g unrefined sugar such as coconut palm sugar, rapadura or unrefined caster sugar
1.2kg eating apples such as braeburn, gala or granny smiths, peeled, cored and chopped (approx 850g after prep)
50g sultanas
2 onions, finely sliced
2 shallots, finely sliced
1 green chili, seeded and finely chopped
3 star anise
2 tablespoons coriander seed
1 tablespoon cumin seed
Instructions
Put the slow cooker on high.
Pour the cider vinegar into the slow cooker pot and add the sugar. Stir well until the sugar dissolves.
Tip in all of the ingredients and stir well. Put the lid on the slow cooker and cook for 6 hours.
Check in on the chutney every few hours and give it a good stir to ensure it will cook evenly. AFter 6 hours if there is still too much liquid in the cooker, remove the lid and allow it to cook for another 30 minutes or so - without the lid on the liquid will evaporate.
Transfer the chutney to a cool bowl, and allow to cool before transferring into clean sterilized jars*.
Keep in the fridge.
Notes
*if you keep the chutney in the fridge it will be good for 4-6 weeks. If you wish to keep it for longer you will need to go through the canning process. I anticipate eating mine before then so did not do this.
Fills 2 280g nut butter jars
Recipe by Ceri Jones Chef at https://cerijoneschef.com/slow-cooker-apple-chutney/