Beetroot Chutney Recipe Submitted by Rosemary Plantpot
Ingredients for Beetroot Chutney:
- 3 lbs beetroot
- 1 large onion
- 1 large cooking apple
- 12 ozs sugar
- 2 tspns ginger
- Level tspn salt
- 1 pint vinegar
Method for Beetroot Chutney:
- Cook beetroot and dice into small pieces
- Peel and dice onions
- Peel and dice apple
- Put into large pan and add sugar, salt, ginger and vinegar.
- Bring to the boil and simmer until ingredients are soft.
- Ladle into hot, clean sterilised jars, cover and seal.
- Label when fully cool.
Spice it up a bit by adding a couple of habanero chillies when cooking!
This chutney, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information