Slow Cooker Peach and Beetroot Chutney

Categories : appetizers & savoury snacks, easy peasy, lent, potatoes & vegetables, Recipes, Slow Cooker @en, vegetarian or vegan

Peaches and beets! Who would have thought. Well, they come together nicely in this easy peasy slow cooker chutney.

So yes. Chutney. I love chutney. Any kind. You know by now how much I love sweet and sour flavour combos. Every year around about this time, I see the jam-making frenzy on my timelines and all I can think is “I have to make some chutney with the last lot of summer fruit”. For jams I mostly go with store bought -there are some pretty amazing jams out there- but for chutney I prefer my own. I am sure there are equally amazing chutneys around too (even in Greece where it’s a very new trend) but I just haven’t found one that I would stick with. And anyway, it’s so ridiculously easy to make, so why not?

Talking about ridiculously easy, this is even more so than regular chutney made in a saucepan. It’s made in the slow cooker. You know what that means. No standing over the stove. Plop it all in and go about your day. Take a look once or twice, prop the lid open when needed, go back a couple of hours later to see if it’s done and that’s about it.

If you want to do the whole canning thing your chutney will keep for ages. If you can’t be bothered it should be fine for a couple of months in the fridge. Just check its surface and the lid of the jar for any signs of mold. With the vinegar and sugar in it though you should be fine. Don’t forget it takes a while to mature, so don’t eat it straight away!

What are your favourite chutney flavours? Give me some ideas guys! Have you ever made some in the slow cooker? What did you think?

Ingredients

500gr peaches, cut into small pieces (I don’t peel mine)

250gr beetroot, peeled and cut into small pieces

50gr (1 small) onion, roughly chopped

40gr (4 Tbs) raisins

2 tsp fresh ginger, minced

3/4 cup brown sugar

1/2 cup white wine vinegar

1/4 tsp cinnamon

1/4 tsp cumin

1/4 tsp garam masala

1/4 tsp smoked paprika

1/8 tsp salt

Step 1

Plop all the ingredients in the slow cooker and stir well.

Step 2

Cook οn high for about 6 hours or until the peaches and beets are nice and soft.

Step 3

Prop the lid open (I use the handle of a wooden spoon) and cook for a further 2 ½ - 3 hours or until the chutney reaches the consistency you want (thick with a bit of syrupy liquid is good). You can test by dragging a wooden spoon along the bottom. If the clear line that is created stays clear for a few seconds it’s done. If the line fills with liquid straight away you need to leave it a bit longer. This will largely depend on your slow cooker and also on its capacity. These timings are for the above quantities in a 3.5 litre cooker.

Note: This is a small batch of chutney. The ingredients make about 3 small jars.