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

How to Make Slow-cooker Ginger Peach Chutney


  • 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!

Printable Recipe Card

About Slow-cooker Ginger Peach Chutney

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