Beetroot chutney
This is quite an old recipe, that I've recently given the "tidy up the structure / format" treatment to. I remember this being a rather delicious chutney, that I really must make again this year!
Stats
Prep Time: 20 minutes
Cook Time: 1hr
Ingredients
- 900g cooked beetroot, cubed into 5-10mm cubes
- 375g onions peeled and chopped
- 350g cooking apple peeled, cubed into 5-10mm cubes
- 120g demarara sugar
- 1 level teaspoon dried ginger
- 120ml malt vinegar
- 40ml white wine vinegar
- 80ml red wine vinegar
- 2tsp salt
- 2 large cloves of garlic, finely chopped
- juice of one lemon
- 2 dried red birds-eye chilli's, de-seeded and finley chopped
Method
- Put all the ingredients into a wide-bottomed saucepan and bring to the boil
- Reduce to a simmer and cook for 45 minutes
- Decant into sterilised jars