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
  • 1/2
    thai chili, chopped finely
  • 1 box
    low-sugar pectin

How to Make Slow-cooker Ginger Peach Chutney


  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!

Printable Recipe Card

About Slow-cooker Ginger Peach Chutney

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

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