Slow-cooker Ginger Peach Chutney

★★★★★ 1 Review
eck77 avatar
By Edith Kehoe
from Ottawa, ON

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.

prep time 1 Hr
cook time 8 Hr
method 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
  •   1/2
    thai chili, chopped finely
  •   1 box
    low-sugar pectin

How To Make

  • 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!