Slow-Cooker Golden Fruit Chutney with Pineapple and Apricots
A sweet and tangy preserve combining pineapple chunks, dried apricots, and golden raisins with warm spices like ginger and mustard. This hands-off slow cooker version develops deep, complex flavors over hours of gentle cooking, creating a thick, jammy consistency perfect for pairing with cheese boards, roasted meats, or curries. The golden fruits give it a beautiful amber color while cider vinegar and cayenne add brightness and subtle heat.
Ingredients
Instructions
- 1
Mix all ingredients in slow cooker
- 2
Cover and cook on low heat setting until very thick
- 3
Cool about 2 hours
- 4
Spoon chutney into container and cover
Tips
Use a slow cooker with heating elements in both sides and bottom for even cooking, not just a heated base model
Chutney is ready when it coats the back of a spoon and holds its shape when stirred
Good to Know
refrigerator up to 3 weeks or freezer up to 2 months
can be made up to 3 weeks in advance
at room temperature or chilled
Common Mistakes
use slow cookers with side and bottom heating elements to avoid uneven cooking
allow full cooling time before storing to prevent condensation
Substitutions
FAQ
Can I use fresh fruit instead of canned pineapple?
Yes, use 2 1/2 cups fresh pineapple chunks and add 1/4 cup water or juice for moisture during cooking.
How long does homemade chutney keep?
Properly stored chutney lasts 3 weeks refrigerated or 2 months frozen in airtight containers.
Can I make this on the stovetop instead?
Simmer ingredients in heavy saucepan for 45-60 minutes, stirring frequently to prevent sticking.