Place them with the sugar, sultanas, vinegar, salt, cayenne chilli pepper and garlic into the slow cooker.
Stir until the sugar dissolves. Place the spices and root ginger in a piece of cloth, tie it closed with a piece of string and add to the slow cooker.
Cook on HIGH for 6-7 hours, or LOW for 12 hours.
Remove the bag of spices and stir well. Pour hot chutney into sterilised jars, leaving 1cm head space, and replace lid, which too must be hot. This will create a natural vacuum seal as it cools to room temperature. Allow to cool before storing away.
Chutney will keep in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.