Beetroot Chutney

Photo: flickr user Ewan-M

Ingredients

kg beetroot cooked skinned and diced

672 grams cooking apples peeled cored and chopped

448 grams onions peeled and chopped

grated rind and juice of 2 lemons

2 teaspoons salt

1 teaspoon ground pepper

750 mls vinevar

Method1 Place all the ingredients in a large solid based preserving pan. (Must not be more than 10in diameter and must not be rimmed or recessed.)

2 Simmer over a low heat until the sugar dissolves 3 Bring to the boil reduce to a simmer for 1 1 1/2 hours or until chutney is thick. Spoon into prepared jars seal and label.

Makes: 2.2kg approx

8.0 servings

Wednesday, February 10, 2010 - 7:28pm

Anonymous