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Slow Cooker Tomato and Onion Chutney

Use up fresh summer tomatoes by making this sweet and tangy chutney that can be used on grilled cheese sandwiches, grilled meats, steamed shrimp, and cheese boards.

Serves 8
Ready in 520 mins
Prep time 10 mins
Cooking time 510 mins
92 calories per serving


> 2 lbs tomatoes, chopped
> 1 Granny Smith apple, cored and finely chopped
> 1 medium onion, finely chopped
> 1/2 cup cider vinegar
> 1/2 cup packed brown sugar
> 2 tsp grated fresh ginger
> 1 tsp salt
> 1/2 tsp ground black pepper
> 2 tsp cornstarch


In a 6- to 8-qt slow cooker, combine the tomatoes, apple, onion, vinegar, sugar, ginger, salt, and pepper. Cover and cook on low 8 hours, stirring once halfway through.
After 8 hours of cooking, in a small bowl, stir together the cornstarch and 1 tbsp water until smooth. Stir cornstarch mixture into tomato mixture and cook another 30 min. on high.
Remove from heat and cool completely. Purée with an immersion blender until mixture is a slightly chunky consistency. Spoon into jars and refrigerate for up to 2 weeks.

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