Sauce & Pickle Recipes > Beetroot Chutney

How to make beetroot chutney:
An excellent chutney for your store cupboard. If you cook the beetroot yourself remember to leave on the roots and at least one inch of stalk or the beetroot will bleed and lose all its colour.



Ingredients

2lb cooked beetroot (not in vinegar), peeled and diced
1lb onions, peeled and chopped
1lb cooking apples, peeled, cored and sliced
the juice and grated rind of 1 lemon
1 pint distilled malt vinegar
2 level teaspoon ground ginger
1/2 level teaspoon salt
8oz raisins
8oz granulated sugar
(see measure conversions for more information)

Method

- Put all the ingredients except the beetroot into a large heavy saucepan or preserving pan.
- Bring to the boil.
- Reduce the heat and simmer for half an hour.
- Add the beetroot and simmer for 1 hour longer or until the chutney is thick.
- Spoon into sterilized warm jars.
- Cover with vinegar-proof lids.




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