Slow Cooker Tomato Relish Recipe

Slow Cooker Tomato Chutney
  • Prep time: 15 Minutes
  • Cook time: 12 Hours & 30 Minutes
  • Total time: 12 Hours & 45 Minutes
  • Serves: 60



  • 2 kg (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
  • 500 g (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


  1. Add all the ingredients into a slow cooker except for the cornstarch and water.
  2. Cook on low for 8 hours.
  3. For the next 4 hours, set the slow cooker to high and leave the lid slightly askew to allow the liquid to reduce.
  4. 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.
  5. Cook for 15 more minutes or until thickened.
  6. Allow to cool before storing in sterile glass jars or something similar.

Recipe Tips

  • 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.

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