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Tomato Apple Chutney

1 review
Total Time
Prep: 15 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Nancy Heishman, Las Vegas, Nevada

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 25, 2023

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

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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.
    Test Kitchen Approved

    Tomato Apple Chutney

    1 review
    Prep Time 15 min
    Cook Time 5 hours
    Yield 30 servings

    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
    Text Ingredients

    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.

    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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