Beetroot chutney

Ideas
40 servings Prep: 15 mins, Cooking: 2 hrs
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

400.00 ml vinegar — apple cider
1.20 kg sugar
1.00 onion — finely chopped
8.00 garlic — cloves, chopped
10.00 ml fresh ginger — grated
5.00 ml mustard — seeds
5.00 ml allspice
2.00 ml cayenne pepper
5.00 ml black pepper — freshly ground
15.00 ml salt
1.00 kg beetroot — peeled, cubed
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Method:

Heat the vinegar in a large, heavy-based saucepan and add the sugar.
Bring to the boil and simmer until the sugar has dissolved.
Add the remaining ingredients.
Bring to the boil and simmer for about two hours, until beetroot is soft and pulpy.
Place the chutney in hot, sterilised jars immediately and seal.
Refrigerate once open.
Makes about 4 x 350 g jars



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