Slow-cooker Ginger Peach Chutney

Edith Kehoe


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.

★★★★★ 1 vote
1 Hr
8 Hr
Slow Cooker Crock Pot


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
thai chili, chopped finely
1 box
low-sugar pectin


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

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: Canadian