I am SO pleased with this recipe for Autumn Chutney (Ninja/Slow Cooker). It’s easily made in any multi-cooker.
Spiced Courgette, Pepper & Apple Chutney
I am SO pleased with this recipe for Autumn Chutney (Ninja/Slow Cooker). It’s easily made in any multi-cooker, such as a Ninja, Instant Pot or Crockpot.
Using some of the glut of courgettes we have in our garden, as well as peppers, apples and ginger, this chutney is mellow with a slight spicy kick.
If you make it now, as in September, it will have matured nicely just in time for Christmas and the New Year.
Serve it with cheese, cold cuts, charcuterie, in sandwiches, or as part of a ploughman’s lunch, for a lingering taste of late summer.
The long slow cooking on the the slow cooker setting, means that the vegetables are all cooked, broken down, but they still retain their colour.
I made this chutney in my Ninja 14-in-1 multi-cooker, as it has the two settings I needed, namely Saute/Sear and Slow Cook.
You start the chutney off on the Saute/Sear setting before adding the sugar, and once the sugar has dissolved, pop it on Slow Cook for 6hrs.
Whilst it cooks slowly, you can get on with other things, or even go out. Once the 6hrs cooking time is up, switch it back to Saute/Sear to finish it off.
Cook it on Saute/Sear for about 10 to 15 minutes, until there is no liquid left when you drag a wooden spoon over the base of the pan.
Do NOT over cook it at this stage though, the consistency needs to be wet and not too dry.
Lots of recipes say to allow the chutney to go cold and then decant into cold jars.
However, I prefer to decant the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
You can of course cook this chutney in the traditional way, on the stove top – I’ve added instructions for that method in the notes below.
I hope you enjoy this seasonal recipe for Autumn Chutney (Ninja/Slow Cooker) if you make it. Karen
More Chutney & Pickle Recipes
Culinary Tips and Serving Notes
Traditional Stove Top Method
Step 1: Place all the ingredients into a large preserving pan, and bring to the boil slowly, stirring all the time.
Step 2: Once a rolling boil has been reached, turn the heat right down and simmer, uncovered, for 2 to 3 hours, until there is no liquid left when you drag a wooden spoon over the base of the pan. Do NOT over cook though, the consistency needs to be wet and not too dry.
Step 3: Spoon or pour the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
Makes 4 x 1lb (450g) jars of chutney
- 1. Serve with a seasonal cheese board
- 2. Serve with cold cuts, or charcuterie
- 3. Serve as part of a ploughman’s lunch
- 4. Serve in sandwiches or with burgers
- 5. Serve with Welsh Rarebit or cheese on toast
- 6. Add some to stews, casseroles or daubes
- 7. Serve in toasties
Recipe for Autumn Chutney (Ninja/Slow Cooker)
Autumn Chutney (Ninja/Slow Cooker)
Yield:
4lbs
Prep Time:
20 minutes
Cook Time:
6 hours 30 minutes
Total Time:
6 hours 50 minutes
I am SO pleased with this recipe for Autumn Chutney (Ninja/Slow Cooker). It’s easily made in any multi-cooker, such as a Ninja, Instant Pot or Crockpot.
Using some of the glut of courgettes we have in our garden, as well as peppers, apples and ginger, this chutney is mellow with a slight spicy kick.
If you make it now, as in September, it will have matured nicely just in time for Christmas and the New Year.
The long slow cooking on the the slow cooker setting, means that the vegetables are all cooked, broken down, but they still retain their colour.
I made this chutney in my Ninja 14-in-1 multi-cooker, as it has the two settings I needed, namely Saute/Sear and Slow Cook.
You can of course cook this chutney in the traditional way, on the stove top – I’ve added instructions for that method in the notes below.
I hope you enjoy this seasonal recipe for Autumn Chutney (Ninja/Slow Cooker) if you make it. Karen
Ingredients
- 800g courgettes, diced (wiped but no need to peel)
- 400g apples, cored and diced, Bramley apples are best
- 450g onions, peeled and diced
- 200g sultanas
- 2 peppers, red and orange, trimmed and diced
- 40g fresh ginger root, very finely diced
- 1 1/2 teaspoons chilli flakes
- 1 teaspoon salt
- 1 tablespoon pickling spice
- 2 teaspoons mustard seeds
- 1 teaspoon nigella seeds
- 400mls white wine vinegar, OR apple cider vinegar
- 450g soft light brown sugar
Instructions
- Place all of the prepared vegetables, along with the ginger, sultanas, chilli flakes, salt, and the spices into the inner pot of the Ninja/Instant Pot/Crock pot.
- Pour the vinegar in to the pot and set to Saute/Sear on high for 10 minutes. Using a wooden spoon or a non-stick spatula, keep stirring everything together all the time.
- Add the the sugar after 5 minutes and continue to cook until the sugar has dissolved.
- Close the lid and set to Slow Cook for 6hrs.
- After 6hrs, open the lid and set back to Saute/Sear once again, on high. Stirring all the time until there is no liquid left when you drag a wooden spoon over the base of the pan. (Do NOT over cook though, the consistency needs to be wet and not too dry) This usually takes about 15 to 20 minutes.
- Spoon or pour the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
- Store in a dark, cool place to mature for 6 weeks before using. Once opened, store in the fridge.
Notes
Traditional Stove Top Method
Step 1: Place all the ingredients into a large preserving pan, and bring to the boil slowly, stirring all the time.
Step 2: Once a rolling boil has been reached, turn the heat right down and simmer, uncovered, for 2 to 3 hours, until there is no liquid left when you drag a wooden spoon over the base of the pan. Do NOT over cook though, the consistency needs to be wet and not too dry.
Step 3: Spoon or pour the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
Makes 4 x 1lb (450g) jars of chutney
Serving Ideas:
1. Serve with a seasonal cheese board
2. Serve with cold cuts, or charcuterie
3. Serve as part of a ploughman’s lunch
4. Serve in sandwiches or with burgers
5. Serve with Welsh Rarebit or cheese on toast
6. Add some to stews, casseroles or daubes
7. Serve in toasties
Nutrition Information
Yield 60
Serving Size 1
Amount Per Serving
Calories 53Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 39mgCarbohydrates 13gFiber 1gSugar 11gProtein 1g
