Curried Dried Fruit Chutney Crock Pot
Infuse your kitchen with the warm, exotic aroma of this Curried Dried Fruit Chutney Crock Pot recipe, a perfect balance of sweet, tangy, and spiced flavors. Featuring a medley of dried fruits like apricots, raisins, cranberries, and dates, blended with aromatic curry powder, fresh ginger, and a hint of cinnamon, this slow-cooked chutney is a versatile accompaniment to elevate your meals. Prepared effortlessly in a crockpot, the ingredients simmer together for hours, allowing the vibrant flavors to meld into a rich, jam-like condiment. Serve it alongside roasted meats, cheese boards, or sandwiches for a unique twist. With its minimal prep and maximum flavor, this chutney is a must-try for fans of bold, globally inspired recipes. Perfect for meal prep, it stores beautifully in the fridge, making it a flavorful staple in your kitchen.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Mixed dried fruits (such as apricots, raisins, cranberries, and dates)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 0.5 cup Cider vinegar
- 0.5 cup Brown sugar
- 1 cup Water
- 1 tablespoon Curry powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Prepare the mixed dried fruits by chopping any larger pieces (such as apricots or dates) into bite-sized pieces to ensure uniform cooking. Set them aside.
In a small bowl, whisk together the cider vinegar, brown sugar, and water until the sugar dissolves. Set aside.
In a crockpot or slow cooker, combine the chopped dried fruits, onion, garlic, and fresh ginger.
Sprinkle the curry powder, ground cinnamon, ground cloves, salt, black pepper, and red pepper flakes (if using) over the fruit mixture.
Pour the vinegar and sugar mixture over the ingredients in the crockpot. Stir everything gently to combine and evenly coat the fruit with the spices.
Cover the crockpot with its lid and set it to low heat. Cook the chutney for 4 hours, stirring occasionally to prevent sticking and ensure the flavors meld together.
After 4 hours, check the consistency of the chutney. If it's too thick, add a little water (1 to 2 tablespoons) and stir thoroughly. If it's too thin, continue cooking uncovered for another 15 to 30 minutes to reduce the liquid.
Once the chutney has reached your desired consistency, turn off the crockpot and let it cool slightly.
Transfer the chutney to clean, airtight jars or containers and refrigerate. The flavors will deepen as it sits, so it's best to allow the chutney to rest for at least a day before serving.
Serve the chutney chilled or at room temperature with meats, cheeses, or as a side condiment. Store leftovers in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 32.5 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
