Stir well until the sugar dissolves. Tip in all of the ingredients and stir well. Slow cooker tomato chutney recipe. Add more water as necessary to keep the apples simmering. Stir cornstarch mixture into tomato mixture and cook another 30 min.
Stir briefly and turn the slow cooker onto high leave the lid off for 30 mins. Preparation 500ml vinegar 500g sugar 1kg cooking apples peeled cored and chopped into 2cm pieces 1 onion large finely chopped 1kg fruit dried fruit and vegetables of your choice chopped into 2cm pieces 2 tsp whole spices of your choice 1 chilli optional. Learn how to cook great slow cooker tomato chutney. Place the lid on and cook in high for 5 hours. Pour the cider vinegar into the slow cooker pot and add the sugar.
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Place all ingredients into your slow cooker and stir well. In a 6 to 8 qt slow cooker combine the tomatoes apple onion vinegar sugar ginger salt and pepper. Try tomato apple chutney as a spread on top of softened cream cheese. Keeping the cover off allows the liquid to evaporate during cooking. Put the lid on the slow cooker and cook for 6 hours.
Put the lid on the slow cooker and cook for 6 hours. Place all ingredients into your slow cooker and stir well. Add sugar and sultanas curry powder and ezy sauce and water. Stir briefly and turn the slow cooker onto high leave the lid off for 30 mins. Throw in slow cooker.
Keeping the cover off allows the liquid to evaporate during cooking. Stir well until the sugar dissolves.
