Preparation time is 30minutes
Cook time is 8hours
Total time is 8hours 30minutes
Serve is for 5 jars
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Difficulty level: 3 out of 4
13 Ingredients
- 1kilograms tomatoes, skinned and roughly chopped
- 1 large onion, chopped
- 500grams cooking apples, about 500 g, peeled, cored and chopped
- 2 red capsicums, cored, deseeded and diced
- 75grams sultanas
- 1/3 cup distilled malt vinegar
- 250grams granulated sugar
- 2-3 large mild red chillies, halved, deseeded and finely chopped
- 6-8 cloves garlic, finely chopped
- 1 cinnamon stick, halved
- 1/2teaspoons ground allspice
- 1teaspoons salt
- 1teaspoons pepper
Method
Step 1 of 2
Preheat the slow cooker if necessary. Put all the ingredients in the slow cooker pot and mix together. Cover with the lid and cook on high for 6-8 hours or until thick and pulpy, stirring once or twice.
Step 2 of 2
Warm 5 clean jars in the bottom of a low oven. Spoon in the chutney, place a waxed disc on top and leave to cool. Seal each jar with a screw-topped lid, then label. Store in a cool place for up to 2 months. Once opened, store in the refrigerator.
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