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Beetroot and Ginger Chutney

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Prep: 30 minutes Cook:

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5-6lb (2.2 - 2.7kg)

A tasty combination of earthy Beetroot and warming ginger Ideal for the cold winter months

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  • 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


  1. Peel and cut the beetroot into cubes or mash well if a smoother chutney preferred.

  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.

  3. Add the beetroot , ginger, salt and half the remaining vinegar . Simmer gently until thick.

  4. Stir in sugar and remaining vinegar and cook until till thick again.

  5. Pot into cooled , sterilised jars, seal with a vinegar proof lid & label . Store for 6-8 weeks before using .

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30th May, 2018
This appears to be duplicated verbatim from the Women's Institute book: Homemade Jams and Chutneys
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