A tasty combination of earthy Beetroot and warming ginger Ideal for the cold winter months
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Ingredients
3lb (1.3kg) beetroot ,cooked
1lb (450g) onions, chopped
2 pints (1.1 litres) vinegar
1lb (450g) cooking apples peeled & chopped
1lb (450g) seedless raisins or dates chopped
3 tablespoons ground ginger
1 tesspoon salt
2lb granulated sugar
Method
STEP 1
Peel and cut the beetroot into cubes or mash well if a smoother chutney preferred.
STEP 2
Place onion in large preserving pan with a little vinegar , cook for a few min till onions soft. Add the apples, raisins or dates and continue cooking until pulpy.
STEP 3
Add the beetroot , ginger, salt and half the remaining vinegar . Simmer gently until thick.
STEP 4
Stir in sugar and remaining vinegar and cook until till thick again.
STEP 5
Pot into cooled , sterilised jars, seal with a vinegar proof lid & label . Store for 6-8 weeks before using .