Beetroot chutney

Recipe from: 1/16/2001 12:00:00 AM
Ingredients 7
Servings 0
Time

Ingredients

  • 500
    ml
    brown grape vinegar
  • 750
    ml
    sugar
  • 2
    large cooked beetroot, skinned and diced
  • 2
    large onions, finely chopped
  • 15
    ml
    curry powder
  • 5
    ml
    salt
  • 45
    ml
    cornflour, blended with a little cold water
 

Method

 
Mix the vinegar and sugar in a saucepan. Heat slowly without boiling and stir until the sugar dissolves. Bring to the boil and add the beetroot and onion. Simmer for 10 minutes. Add the curry powder and salt and simmer for another 5 minutes. Add the cornflour and simmer until cooked through. Spoon the hot mixture into clean, sterilised jars. Makes 1,4 litres chutney.
 

 

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