Has anyone tried this? I tried a slow cook recipe for apple, pear and ginger chutney last night but it hasn't turned out as I expected.

Does anyone have any experience of this, and better still does anyone have any decent recipes? I'm particularly keen to try a tomato one.

Actually after an extra night in the slow cooker last night's attempt is gorgeous!

When I was searching the forum for food & drink gift recipes a couple of months ago, I did come across someone who had attempted an overnight slow-cooker chutney. Unfortunately it was black by the following morning (I presume burnt), so I decided to stay away from the slow-cooker recipes and made some spicy plum chutney on the stove instead

Glad your's worked out, and if it tastes good now can you imagine how it will taste once it has had some time to mature?

Ah interesting, thanks.

This batch won't get chance to mature as it is disappearing at a rate of knots but I will make another batch and stash it away before anyone sees it!

I did in March. It did take on a very very dark colour but wasn't burned at all. I'd like to know where I put my recipe though My nan gave it to me. The recipe was far too much for one slow cooker, I had to borrow my MIL to use as well. It was a little runnier in the slow cooker but when I did it in a pot on the stove I scooped the liquid off the top like my nan did but I didn't in the slow cooker.

I skin the tomatoes, just simmer a pot of water and drop the toms in for like 30 seconds and scoop them out and just rub and the skin drops away. But yeah it's just toms, ezy sauce, onion and sugar and a bit of curry powder not sure but maybe salt. I sure hope I can find my recipe before March again.

I found a recipe for Chilli jam earlier this year which is similar but has a chilli in it obviously. I'm going to try that too when toms are in season and cheap.

Cooking it in the slow cooker was easier because I didn't have to stir it regularly like on the stove and no fear of it sticking. It was a whole day thing on the stove top but with the slow cooker I put it on overnight and then turned it off in the morning and did a few jobs and it was cool enough to bottle but on the stove top I'd be bottling at 11pm.

I'm quite new to the chutney/jam making malarky, but I am surprised to hear you think the cooking takes so long on the stove Cowie. My batch of chutney, enough for 6 jars, took about two hours to come to the right consistency and there was little fear of sticking. I only kept vigil near the very end.

Plus shouldn't you generally bottle preserves when they (and the jars) are still hot?

Yeah you bottle hot but I slop it everywhere and don't fancy the thought of third degree burns so I wait until it's still hot but not ouch hot. My nan reckoned the longer it cooked the better. My inlaws prepare theirs the day before and pop the lid on overnight and start cooking the next morning they reckon the flavour is better but food sitting around at room temp skeeves me out.

You must get a jam funnel! No risk of the preserve going everywhere.

I must admit, it was the extreme heat of boiling sugar combined with my natural sloppiness that deterred me from attempting preserve making for so long