Another deliciously tangy recipe you can whip up in your slow cooker or crockpot is this Apricot Chutney that adds a sweet and spicy flavor to meals, made with fresh apricots, onions, ginger, apples, and red chilies. This spicy and fruity Apricot Chutney recipe makes a savory condiment that requires around 5-6 hours to prepare and serves 20 people.

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Spiced Apricot Chutney Ingredients

• 2 red onions, chopped
• 5 cm (2 in) piece of ginger, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 2 red chilies, roughly chopped, seeds included
• 1 kg (2¼ lb) apricots, stoned and chopped
• 1 tsp Chinese five-spice powder
• 1 tsp paprika
• 1 tsp coarsely crushed black peppercorns
• 1 tsp salt
• 200 g (7 oz) granulated sugar
• 200 ml (8 fl oz) cider vinegar

How To Make Spiced Apricot Chutney

1. Prepare the Slow Cooker: If your slow cooker requires preheating, go ahead and set it on High. In a food processor, combine the chopped red onions, ginger, apples, and chilies. Process until finely chopped, then transfer the mixture directly to the slow cooker. Add the chopped apricots, Chinese five-spice powder, paprika, crushed black peppercorns, salt, and sugar.
2. Start Cooking the Chutney: Cover the slow cooker and cook the mixture on High for 2 hours. Allow the onions, apples, and apricots to soften until tender, stirring occasionally to help the ingredients cook evenly.
3. Add Vinegar and Continue Cooking: After the initial 2 hours, pour in the cider vinegar. Stir to combine, cover again, and continue to cook for another 2 to 3 hours, or until the mixture has thickened and become pulpy. This longer cooking time lets the flavors deepen and blend fully.
4. Transfer and Store: Once the chutney has reached a thick, pulpy consistency, carefully spoon it into warm, sterilized jars. Seal tightly and label. Stored in a cool, dark place, it will keep for up to 3 months.

Recipe Tips

• Add a squeeze of lemon juice: Adding a small amount of lemon juice near the end brightens up the chutney’s flavor and balances out the sweetness.
• Adjust the spice level: If you prefer a milder chutney, remove the seeds from the chilies before chopping; for extra heat, add another chili.
• Use a mix of apple varieties: I’ve found that using a mix of tart and sweet apples adds a deeper layer of flavor to the chutney.
• Don’t skip sterilizing jars: Sterilize jars by washing them with hot soapy water, then drying them in a warm oven for 10 minutes. This keeps your chutney fresh for months.
• Try dried apricots when fresh are unavailable: When apricots are out of season, use dried apricots. Soak them in hot water for 30 minutes before adding them to the recipe.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Apricot Jam in Slow Cooker
• Slow Cooker Apricot Chicken Curry
• Slow Cooker Apricot Chicken Without French Onion Soup