Beetroot and Ginger Chutney
Makes 5-6lb (2.2 - 2.7kg)
Easy
Prep:
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
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 .
