| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg04 |
1 |
servings |
INGREDIENTS
| 20 |
oz |
Canned unsweetened crushed pineapple; liquid |
|
|
Reserved |
| 1 |
|
Semiripe mango |
|
|
Peeled and pitted and cut into 3/4-inch |
|
|
; pieces |
| 3/4 |
c |
Packed brown sugar |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground ginger |
| 1 |
md |
Onion; chopped |
| 1 |
c |
Shredded or flaked coconut |
| 1 |
c |
Raisins |
| 1 |
|
Cinnamon stick; (3-inch) |
| 1 |
tb |
Chopped fresh green chiles; up to 2 |
INSTRUCTIONS
The slow cooker lends itself to making wonderful chutneys, such as this
one, which are much better tasting-and more economical-than many of the
commercial varieties. This makes a great accompaniment to roast pork,
chicken, or beef and to all kinds of curries.
MAKES ABOUT 5 CUPS
1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients.
2. Cover and cook on the low heat setting 6 to 61/2 hours. 3. Remove the
lid and increase the heat to the high setting. Cook, uncovered, 2 hours
longer, or until the mixture is slightly thickened. Remove the cinnamon
stick. Let cool to room temperature, then refrigerate and use within 2
weeks or freeze up to 2 months.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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