Ingredients
1
can (20 ounces) pineapple chunks in juice or syrup, undrained
2
packages (6 ounces each) dried apricots, coarsely chopped (2 cups)
1
cup golden raisins
1/2
cup packed brown sugar
1/2
cup cider vinegar
1 1/2
teaspoons ground ginger
1
teaspoon ground mustard
1/8
teaspoon ground red pepper (cayenne)
Preparation
Mix all ingredients in 2- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
