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Tomato Apple Chutney

Total Time

Prep: 15 min. Cook: 5 hours

Makes

30 servings

During the fall and winter, I love to make different kinds of chutney to give as hostess gifts. Cook this chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve it. —Nancy Heishman, Las Vegas, Nevada
Tomato Apple Chutney Recipe photo by Taste of Home

Ingredients

  • 3 cans (14-1/2 ounces each) fire-roasted diced tomatoes with garlic, undrained
  • 2 medium red onions, chopped
  • 1 large apple, peeled and chopped
  • 1 cup golden raisins
  • 3/4 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • Baked pita chips

Directions

  1. Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.

Test Kitchen tips
  • It's unusual to cook something uncovered in the slow cooker, but it is essential for this chutney. Keeping the cover off allows the liquid to evaporate during cooking.
  • Try Tomato Apple Chutney as a spread on top of softened cream cheese. Serve with crackers.
  • Peppers (Hot)
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1/4 cup: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 152mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.

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