Crock Pot Nectarine Chutney Recipes

THE BEST CRANBERRY CHUTNEY

Steps:

• Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
• Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
• Stir in raisins just before serving.

CROCK POT CHUTNEY

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.

NECTARINE CHUTNEY

Steps:

• Bring the 1st 5 ingredients to the boil in a saucepan, then reduce heat & simmer for 10 minutes.
• Combine remaining ingredients in a bowl & add to syrup mixture.
• Simmer, stirring occasionally, until thick, about 30 minutes.
• Transfer to sterilised jars when almost cool.
• Store chutney in the refrigerator, will last for several months.

CROCK POT NECTARINE CHUTNEY

Steps:

• Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
• Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
• Allow chutney to cool and then add the almonds and refrigerate.
• This is a nice condiment/topping for baked pork roast or even on a small beef steak.
• This chutney can be used as a base for Henry Bain Sauce.