A really easy and tange pickle style syn free slow cooker red onion chutney.
Place everything in the slow cooker and place a sheet of tin foil on top before placing on the slow cooker’s lid.
Cook on high for 5-6 hours without stirring. If it’s too vinegary, cook it for longer until it’s toned down to your liking.
Spoon in to sterilised jars while hot and screw the lid in to place and place in the fridge. I personally think mine might last 2-3 months from the vinegar’s acidity but will keep you posted.
If you made it and loved it, why not tag me on Instagram with a pic using @TastefullyVikkie?