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Tomato Apple Chutney

I love to make different kinds of chutney during the holidays and give jars to family and friends for gifts. Cook the chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    30 servings


  • 3 cans (14-1/2 ounces each) fire-roasted diced tomatoes with garlic, undrained
  • 2 medium red onions, chopped
  • 1 large apple, peeled and chopped
  • 1 cup golden raisins
  • 3/4 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • Baked pita chips


  • Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.

Test Kitchen tips
  • It's unusual to cook something uncovered in the slow cooker, but it is essential for this chutney. Keeping the cover off allows the liquid to evaporate during cooking.
  • Try Tomato Apple Chutney as a spread on top of softened cream cheese. Serve with crackers.
  • Nutrition Facts
    1/4 cup: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 152mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.

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