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1:10 pm
Expert
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Fri 9-Sep-11
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Can anyone tell me if cooking chutney in a slow cooker works please?
I have seen Fionas recipe for Apple chutney on the blog and would love to give it a go as I have heaps of apples to use up and the clan are hinting that some more chutney would be good.
Other issue I have is that the apples are mostly eaters not cookers - how do I adjust a recipe to allow for this - or shouldn't you? I notice that a lot of the comments on the blog say that the chutney was very sweet so I'm concerned the eating apples might make it even sweeter.
Any thoughts/recipes/suggestions always much appreciated 
Learn from yesterday, live for today, hope for tomorrow.
1:41 pm
Supreme Being
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Mon 21-Sep-09
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Making chutney in the slow cooker definitely works; I have made a couple of different varieties this year in mine. You have to leave the top open for it to reduce properly though. I found making it in smaller quantities worked best. As to the sweetness add more lemon or lime juice. Tamarind paste would work too plus lots of vegetables. I would keep away from large quantities of dried fruit.
Personally I like a fairly sweet chutney though. 
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
2:29 pm
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Fri 9-Sep-11
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Thanks Hattie I'll give it a got tonight and see how it works out. I also like a fairly sweet chutney but was just a bit concerned that apples being eaters and not cookers I might be messing up the balance.
I only have a relatively small slow cooker at the moment (holds 3 litres) as I swapped by big one with my daughter in law as she is cooking for 4 (and me only 2) most days.
I could borrow it back for a while to do the chutney but might try a small batch in this one first to see how it work out.
What heat setting would you recommend? My Russell Hobbs one has Auto, Low & High. I think the Auto starts off on High and then switches to Low.
Learn from yesterday, live for today, hope for tomorrow.
3:17 pm
Supreme Being
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Mon 21-Sep-09
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Mine only has low & high so I cooked mine mainly on high. When you get to the stage of reducing the chutney into it's sticky state & you have the lid partly uncovered I found it had to be on high, at the very end of this time I did turn it down to slow as it was getting very sticky. As all machines seem to differ (as well as ingredients) I think one just have to trust one's own judgement. As you have made lot's of chutney before you know what you are aiming for.
I think trying a small amount first is a good idea....go for it......
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
3:50 pm
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Fri 9-Sep-11
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Thanks will give it a go. I was going to leave lid off all the time as dont have lid on when using a preserving pan - but maybe not then? As you say all trial and error, perhaps I'll leave it on to start with. I know they create a lot of condensation which drips back into pot so was unsure if that would water it down too much.
I'm still in my jam/jelly making mode so now need to switch back to chutney head 
Learn from yesterday, live for today, hope for tomorrow.
8:38 pm
Councillor
Wed 30-Dec-09
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Although we don't have a slow cooker, we do have an electric wok which has a very low setting. Today I had a go at making an onion and courgette chutney, by taking the 'average' of two recipes. I left the wok on the low simmer setting for a couple of hours before turning it up with a gap at the side of the lid to let the steam out.
I think the end result was a success, although instead of measuring the cayenne pepper I just tipped the dregs of the dried chilli jar instead. When I tested bit on a piece of cheese it turned out to be rather spicy. I'll give it a few weeks or months to age to see if it mellows a bit.
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