I love the relishes and chutneys that are commonly used in sandwiches here – we love Ballymaloe relish. We had never heard of putting relish or chutney in a sandwich before we moved here (or coleslaw) – but I have to admit that it’s a very good sandwich addition. This relish is not tomato-based like Ballymaloe, but it’s still perfect for sandwiches, burgers, and the roast turkey I’m making for our belated Canadian Thanksgiving dinner tonight.
Slow Cooker Apple Chutney
by Emily Ratzlaff
Cook Time: 3-5 hours on high, or 7-8 hours on low
- 2 large cooking apples (about 550 grams when peeled and cored)
- 1/2 to 3/4 cup of finely chopped onion
- 1/3 cup of raisins
- 1/4 cup of dates, pitted
- 1 tablespoon of minced fresh ginger
- 1 clove of minced garlic
- 1 teaspoon of cinnamon
- 1 teaspoon of cloves
- 1 teaspoon of salt
- 1/3 cup of apple cider vinegar
- 1 tablespoon of cornstarch
- Peel and chop apples.
- Chop dates.
- Add all ingredients to slow cooker except vinegar and cornstarch.
- Combine vinegar and cornstarch in a small bowl and mix until smooth.
- Pour vinegar mixture into slow cooker and stir to combine.
- Cook on high for 3-5 hours or low for 7-8 hours.
- This will keep in a sealed container in the refrigerator for 1-2 weeks.
Now I’m off to put our turkey in the oven. Happy Thanksgiving.