Peach Ginger Chutney In The Crock Pot Recipes

Steps:

• Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
• 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.

Steps:

• Lightly spray the inside of a slow cooker with cooking spray.
• Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
• Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
• Cover and cook on Low until peaches are bubbly, 4 to 6 hours.

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

Steps:

• Prepare fruit and vegetables.
• Put in heavy saucepan and add remaining ingredients.
• Bring to a boil, stirring constantly.
• Turn heat to a simmer, cook until desired consistency.
• Ladle into hot jars leaving 1/2 inch headspace.
• Wipe rims and seal.
• Process in a water bath canner for 10 mins.

Steps:

• Saute the onion in skillet, about 5 minutes.
• Place the onions and the next 8 ingredients in cooker.
• Stir together flour and vinegar, then add to the cooker.
• Cook on low for 5 hours, stirring before the last hour.
• Remove after finished and immediately transfer to sterilized jars.
• (My favorite way to serve: Mix 8 ounces cream cheese and 1 cup cheddar cheese, then divide evenly between 4 chicken breasts, pounded flat. Bake about 20 minutes, then top with chutney and continue baking until chicken is done.).

Steps:

• Immerse peaches in boiling water and peel. Chop the flesh and discard the pits.
• Chop the onions. Crush the garlic and chilies. Finely grate the ginger.
• Put the peaches, onions, garlic and dried fruit in a pot. Stir in the chilies, ginger and vinegar. Stir in the sugar.
• Bring slowly to a boil over low heat, stirring occasionally. Once the sugar has dissolved, increase the heat and simmer for 30-40 minutes until thick, stirring often.
• Ladle the chutney into jars and seal.

Steps:

• spray a skillet with cooking spray and saute onions until softened.
• add onion and next 8 ingredients to a 3 quart crock pot.
• combine flour and vinegar with a whisk, stirring well.
• add to peach mixture.
• cover and cook on low for 5 hours.
• serve.

Steps:

• Combine the first 12 ingredients in a slow cooker.
• Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
• Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
• Stir in crystalized ginger.
• Turn off the cooker and let cool to room temperature in the slow cooker.
• Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
• Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
• The chutney will keep in the refrigerator for up to 2 months.

Steps:

• Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker., Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.