If you’re after a slow cooker tomato chutney that tastes as good as it looks then this is the recipe for you.
This chutney has some incredibly rich flavors. There is a sweetness that comes from the brown sugar and apples. You get a tartness from the tomatoes and the two types of vinegar. Finally, a bit of spice that comes from the curry powder, cayenne pepper, and the peppercorns. Combined, it’s an amazing tomato relish.
I love having this tomato chutney with good beef sausages and some delicious mashed potato on the side. It’s also great with a whole range of other foods such as roast beef, cheeses, deli meats, pizzas and so much more.
This chutney will keep for a few weeks covered and stored in the fridge. If you want it to last longer, then you will need to look at storing the chutney correctly.
Videos are great for showing how to make a recipe. Therefore, I have included one below. If you like the video, then be sure to subscribe to our YouTube to stay up to date.
Slow Cooker Tomato Relish Recipe
- 2kg (4.4 lb) tomatoes, chopped
- 2 green apples, peeled, chopped
- 2 onions, diced
- 2 Tbsp garlic, minced
- ½ cup malt vinegar
- ½ cup apple cider vinegar
- 500g (1.1 lb) brown sugar
- 1 Tbsp mustard powder
- 1 Tbsp curry powder
- 1 tsp cayenne pepper
- 2 tsp whole black peppercorns
- 2 tsp salt
- 1 Tbsp cornstarch
- 2 Tbsp water
- Add all the ingredients into a slow cooker except for the cornstarch and water.
- Cook on low for 8 hours.
- For the next 4 hours, set the slow cooker to high, and leave the lid slightly askew to allow the liquid to reduce.
- The liquid should be reduced after 4 hours. To thicken it slightly, mix the cornstarch with water to form a paste. Mix the cornstarch paste into the slow cooker.
- Cook for 15 more minutes or until thickened.
- Allow to cool before storing in sterile glass jars or something similar.
- Some raisins can be added to the chutney. I recommend adding 150g (5.3 oz) at the same time as all the other ingredients.
- If you don’t like even the tiniest bit of heat in your food, then I recommend dropping the cayenne pepper and the black peppercorns. Replace the peppercorns for a bit of ground pepper.
- Leaving out the cornstarch will leave the chutney a bit runny, so I recommend that you do add it.
- Any type of apple will do just fine, but for the best results, I recommend a green variety such as granny smith.
- You can leave the tomato skins on, or you can remove them. Removing the skins involves a fair bit of work but will leave you with skinless tomato chutney. To remove the skins, cut a cross at the top of the tomatoes and blanch in boiling water. Immediately place in some ice-cold water, and the skins should peel off easily.
All the nutritional information for this slow cooker tomato chutney can be found below. I calculated all the information using an online nutrition calculator so it may not be one hundred percent accurate.
Don’t forget to add any extras that you might have with this delicious chutney.
There are plenty of slow cooker sauces that you can prepare and cook. It’s a great way of making a sauce as the long cooking time allows for all the flavors to develop.
A sauce I recommend making in the slow cooker is some applesauce. It goes great on some bread or with some roast pork. Totally recommend trying it out if you love some great applesauce.
I hope that you enjoy this slow cooker tomato chutney as much as I did. If you have variations, tips or just some feedback, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.