Ingredients for Peach Ginger Chutney In The Crock Pot
- Onions
- Fresh Peaches
- Golden Raisin
- Light Brown Sugar
- Crystallized Ginger
- Mustard Seeds
- Cinnamon
- Clove
- 2 tablespoons all-purpose flour
- Cider Vinegar
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How to Make Peach Ginger Chutney In The Crock Pot
- Sauté 1 medium yellow onion, chopped, in 1 tablespoon olive oil over medium heat for about 5 minutes, until softened.
- Transfer the sautéed onions to your slow cooker. Add 4 cups peeled and sliced fresh or frozen peaches, 1 cup brown sugar, 1/2 cup apple cider vinegar, 1/4 cup grated fresh ginger, 1/4 cup chopped crystallized ginger, 1/4 cup chopped cilantro, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons apple cider vinegar until smooth. Pour into the slow cooker and stir to combine.
- Cover and cook on low for 5-6 hours, or on high for 3-4 hours, stirring well during the last hour to prevent sticking. The chutney should have thickened considerably.
- Once finished, carefully transfer the hot chutney to sterilized jars, leaving 1/4 inch headspace. Seal immediately and process in a boiling water bath for 10 minutes (for shelf stability, optional). Allow to cool completely before storing in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
184g
Fat
0g
Carbs
18g
