Slow-Cooker South Indian Tomato Chutney
Don't expect this slow-cooker chutney to be like the American version, which is jam-like and almost a preserve. This recipe is true to the original Indian style of chutney, which is more of a thick sauce. With spices and tomato, it's both slightly hot and sweet. It's best eaten warm or at room temperature on crackers or grilled meats, and it will keep in the refrigerator for about 5 days.
Multicooker Directions: In Step 1, stir together the chopped tomatoes, garlic, oil, tamarind paste, mustard seeds, cumin seeds, fenugreek seeds, sugar, and, if desired, chiles in the inner pot of a 6-quart multicooker coated with cooking spray. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] 8 hours. Turn off the cooker. Complete Step 2.