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Pedrito
Posted 29 days ago
Superior thinking deotastrnmed above. Thanks!
Marcus
Posted 29 days ago
Thank you Anuradha for your kind comments. Regarding wekely menu it depends upon one's choice, for how many people we have to cook and time available for cooking etc. Normally, if you make Sambar and poriyal one day, next day you can make Poricha Kuzhambu and spicy fry. Next day Rasam and Kootu then Morkuzhambu and Usili etc. It also depends upon the season like summer, winter, rainy season etc. Menu should be flexible and we cannot fix menu plan as caterers. http://lbfuobzc.com [url=http://fmcyxp.com]fmcyxp[/url] [link=http://jyfatlogka.com]jyfatlogka[/ link]
Chintya
Posted 29 days ago
Not bad at all fellas and gaslla. Thanks.
Karissa
Posted 32 days ago
ஸ ட ர ப க ளப ச ன ற ந ன , ல ப ட ன ஸ ப ற ற ந ன , ப ண கள ன (த றந த) ம ர ப உற ற ப ப ர க க ம ந ன , நண பர கள ட XXX ப ர த த ந ன , இண யத த ல ல ர ந த ப ர ன வ இறக க ம ந ன , ட வ ய ல XX ப ர க க ம ந ன , கல ல ர ய ல 'பல ன' ப த தகம பட த த ந ன , க மச த த ரம ந ல பட த த ந ன ,This is what women are trying to start doing.. you men have been doing it for a long long time and that is "included" in the cuurlte without a single noise?
 

Slow Cooker Recipes > Fruit Recipes

Slow Cooker Recipe

Slow Cooker Fruit Recipes - Curried Slow Cooker Fruit Chutney

Curried Slow Cooker Fruit Chutney

Curried Fruit Chutney is rated 2.6 / 5 based on 34 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 6
Cooking time:

Chutney is a condiment that is most often made from fruits or vegetables. It can be dry or moist. It has its roots in India where it is typically made to be eaten right away, but the versions found in the United States and Europe are often made to be preserved, or canned. The word chutney comes from roots that relate to crushing, but this dried fruit slow cooker recipe is going to save you all that work.

While you wont have to do any crushing, you may have to do some chopping. However, if you can buy previously chopped dried fruits, you have hit the jackpot and this chutney recipe will be a breeze for you. The biggest trick here is to make sure you do not overcook the fruits. You want to only cook them until they are tender but have not lost their shape.

Ingredients

  • 1 lb (500g) chopped dried fruit preferably a mixture like peaches, apples, dates, mangoes, etc.
  • 1 lb (500g) of coarsely chopped dried apricots
  • 1 cup of coarsely chopped pitted prunes
  • cup raisins
  • 1 onion peeled and chopped
  • cup brown sugar
  • 2 cups water
  • cup apple cider vinegar
  • 2 teaspoons Madras curry powder
  • teaspoon ground ginger
  • teaspoon ground cayenne pepper
  • teaspoon salt

Steps:

  • Start a covered slow cooker and allow it to start heating up on the high setting.
  • Mix all of the ingredients, the dried fruits, the brown sugar, the liquids and the spices, together well. Place them in the slow cooker and cook covered on high for an hour and a half. After that, turn them down to low heat and let the chutney cook for another hour and a half. Keep your eye on it around the last hour or so of cooking to make sure you are not overcooking it (remember, the fruits must be tender but not lose their shape).
  • Once the chutney is finished cooking, turn off the heat and let it cool. If you want it to cool faster, you can remove it from the cooker to a large bowl. Once it has cooled down, put it in the refrigerator.
  • You can store the slow cooker dried fruit chutney in jars or any other container that has a tight seal. Fruit chutney makes a good condiment for ham, pork chops or pork roast, fish and many other foods use your creativity and imagination.
  • Recipe End

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