Instructions: 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.

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