WebI tested this recipe in this slow cooker. Since they all vary so much with respect to temperatures, you may need to check yours from time to time. Cook on high …
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Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes.
Nigel Slater's Hot, Sweet Plum chutney from Ripe is just the thing to round out a few slices of cheddar. Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame.
As an alternative to lids, place little waxed discs on the surface of the jam or chutney, wax side down, then a cellophane cover, held in place with a rubber band. Label and date. Metal lids shouldn't come into contact with pickles and chutneys, so don't fill jars to the top.