Squeeze of tube Ginger – 2cm OR 2 teaspoons bottled ginger
Squeeze of tube Hot Chilli – 2 cm OR 2 teaspoons bottled chilli
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1 ½ Teaspoons Salt
1Place all in slow cooker on high for 3 hours, then turn to low for 3 hours, give it a good stir when the mood strikes you, if you're like me that's around every 45 mins - when you take the lid off, tip the condensation into the sink.
2Continue to cook until good colour is achieved and chutney is thick. Bottle while still hot, preferably into warm, steralised jars.