1Place all ingredients into slow cooker and cook for 4 hours on low or 2 hours on high stirring occasionally until the mixture becomes a chutney consistency.
2If after the time you feel the mixture isn't thick enough, make a runny paste of water and cornflour and stir through for 10 minutes.
3Ladle hot mixture into sterilised jars and label when cool.
4Store in cool, dry place but once opened store in fridge.
5This chutney was a huge hit at our local school fete. Great for a Christmas Gift, Goes well with hot or cold meats, cheeseboard, Ploughmans lunch or a curry.
Submitted by KERRY
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