Beetroot Chutney

[woodchopper]

Thought you might like my mums recipe for Beetroot Chutney - Delicious.

Beetroot Chutney.

1 1/2lb Cooked Beetroot
1 Large Onion
� Brown Sugar
1/2pt Vinegar
3/4lb Cooking Apples
� tsp Ginger
Juice & Rind � Lemon



Shorten but do not remove stalk and root of beetroots.
Boil in a pan for 40-50 mins.
Dice large onion and cook in a little water to soften.
Stew cooking apples.
When beetroot is ready, remove top, root and skin.
Add to pan along with the stewed apple, brown sugar, ginger lemon juice and rind, vinegar and onion.
Cook for a further 20 mins.
Add to suitable container Eg, Jam Jar.

[crete]

everyone too busy to answer, making the chutney.

[lia*]

that's true crete, i made it.

since i had all the ingredients on hand i decided to try it. it came out great. thanks for sharing. it is delicious and easy to make.

what do i serve it with? i am vegetarian.

[woodchopper]

In the ingredients list it should read 3/4lb - must get mum to go metric - so much easier

[woodchopper]

Correction - again !
In the ingredients list it should read 3/4lb of brown sugar.

[Mortartube]

How long does this keep in sterilised jars?

[woodchopper]

I normally keep the chutney in Branston pickle jars that I've just put through the dishwasher. Put the chutney in the jars straight out of the hot suacepan and put the lid tight so the when it cools down the there is a vacuum in the jar.
The above amount produces about 3.5 jars and keeps for months.