Beetroot chutney

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 11
Servings 40
Time 15 minutes

Ingredients

  • 400
    ml
    apple cider vinegar
  • 1.20
    kg
    sugar
  • 1
    onion, finely chopped
  • 8
    cloves garlic, chopped
  • 10
    ml
    ginger, freshly grated
  • 5
    ml
    mustard seeds
  • 5
    ml
    allspice
  • 2
    ml
    cayenne pepper
  • 5
    ml
    freshly ground black pepper
  • 15
    ml
    salt (use up to 20 ml)
  • 1
    kg
    beetroot, peeled and cut into small cubes
 

Method

2 hours
 
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
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.