The slow cooker lends itself to making wonderful chutneys, such as this one, which are much better tasting-and more economical-than many of the commercial varieties. This makes a great accompaniment to roast pork, chicken, or beef and to all kinds of curries. MAKES ABOUT 5 CUPS 1. In a 3 1/2-quart electric slow cooker, mix together all the ingredients. 2. Cover and cook on the low heat setting 6 to 61/2 hours. 3. Remove the lid and increase the heat to the high setting. Cook, uncovered, 2 hours longer, or until the mixture is slightly thickened. Remove the cinnamon stick. Let cool to room temperature, then refrigerate and use within 2 weeks or freeze up to 2 months. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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|Serving Size: 1 Serving (2141g)|
|Recipe Makes: 1|
|Calories from Fat: 239 (7%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 22.9g||114 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 406.5mg||14 %|
|Potassium 4591.8mg||121 %|
|Total Carbohydrate 773.6g||228 %|
|Dietary Fiber 35.2g||141 %|
|Sugars, other 738.4g|
|Protein 18.7g||27 %|
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Calories per serving: 3223
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