Has anyone used their slow cooker to make chutney?
I have used the slow cooker method when making chutney, but not for the complete chutney - just to soften up hard root veg such as swede overnight. Then this is added to the main pot the following morning and so decreases the overall cooking time (and cutting costs) but you still maintain a good texture.
A slow cooker doesnt get hot enough for my liking for proper chutney.
One thing a slow cooker is good for though, is to prepare recipes like poached pear in spiced sweetened vinegar - the pear keeps its shape well.