Please could you send me a recipe for beetroot chutney pleaseas i have alot of beetroot from my allotment to use thank you Sutton Girl
Beetroot and Apple Chutney
12oz finely chopped onions
21b cooked beetroot, peeled and diced
12oz cooking apples, diced (weight when peeled)
3/4 pint white vinegar
1tsp pickling spices
12oz sugar
1tsp salt
Put onions, beetroot and apples into a pan with vinegar, tie pickling spices in a muslim bag and add to the pan. Simmer til the apples are soft and then add sugar. Stir and boil staedily until the chutney reaches desired consistency. Add salt and remove spices and spoon into jars.
OR
Beetroot Chutney
2lb Raw Beetroot (shredded or grated)
1lb Onions (skinned & chopped)
1lb 8oz Apples (peeled, cored & chopped)
1lb Seedless Raisins
2pts Malt Vinegar
2lb Sugar
6 level tsps Ground Ginger
Place all the ingredients in a preserving pan and bring to the boil. Simmer over a moderate heat, uncovered for about 1 hr until soft and pulpy
Pot and cover in the usual way
Thanks Biscombe for the recipe i will try it and let you know how it went
Heres another recipe from my Aussie Women''s Weekly book on preserves:
BEETROOT CHUTNEY
1 kg beetroot, peeled and chopped
240g onions chopped
800g apples peeled and chopped
2 large oranges peeled and chopped
1 cup sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 cups white malt vinegar
1 fresh red chilli, chopped
1 clove garlic, crushed
1 teaspoon coriander seeds
Steam or microwave beetroot until just tender. Combine beetroot and remaining ingredients in a large saucepan. Bring to boil, simmer, uncovered, stirring occasionally, for about an hour, or until mixture is thick. Pour into hot sterilised jars, seal when cold.
valmarg