Tweet
Beetroot Chutney - family recipie that keeps well
Ingredients :
2lb cooked Beetroot Peeled and diced
1lb onions, peeled and chopped
1lb Cooking Apples Peeled cored and sliced
Juice & grated rind of 1 lemon
1 pint distilled malt vinegar
2 level teaspoons Ground Ginger
1/2 level teaspoon Salt
8oz Raisins
8oz Granulated Sugar
Method :
Keeping Beetroot aside till later, put all the other ingredients 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
We cut circles of greaseproof paper and put this on top of the chutney before applying the lid and sealing tight
Double quantity makes 7 large jars..... (pickled beetroot jars from lidl etc)
***Remember when cooking beetroot to leave the roots and at least 1 inch of stalk or the beetroot will bleed and lose its colour***
Ingredients :
2lb cooked Beetroot Peeled and diced
1lb onions, peeled and chopped
1lb Cooking Apples Peeled cored and sliced
Juice & grated rind of 1 lemon
1 pint distilled malt vinegar
2 level teaspoons Ground Ginger
1/2 level teaspoon Salt
8oz Raisins
8oz Granulated Sugar
Method :
Keeping Beetroot aside till later, put all the other ingredients 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
We cut circles of greaseproof paper and put this on top of the chutney before applying the lid and sealing tight
Double quantity makes 7 large jars..... (pickled beetroot jars from lidl etc)
***Remember when cooking beetroot to leave the roots and at least 1 inch of stalk or the beetroot will bleed and lose its colour***
Comment