Slow-Cooker Golden Fruit Chutney

Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese. MORE+ LESS-

By Betty Crocker Kitchens

August 25, 2017

can (20 ounces) pineapple chunks in juice or syrup, undrained

packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

cup golden raisins

1/2

cup packed brown sugar

1/2

cup cider vinegar

1 1/2

teaspoons ground ginger

teaspoon ground mustard

1/8

teaspoon ground red pepper (cayenne)

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1

Mix all ingredients in 2- to 3 1/2-quart slow cooker.
2

Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
3

Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

(Total time will vary with appliance and setting.)
Dried peaches or dried apples can be used instead of the apricots. When using dried apples, you may want to try dark raisins or dried cranberries instead of golden raisins.
Spoon chutney over a softened block of cream cheese or round of Brie for a quick appetizer, and sprinkle with chopped nuts and green onions. Serve with crackers.