Recipe Beetroot Chutney
Preparation time:
40 min
Ingredients
Number of persons: SeveralPreparation
- Sterilize the jars by placing the clean jars in a warm oven, Gas ¼ or lowest possible heat. Do not let them touch or close openings.
- Place the onions and apples in a small amount of water and cook until soft. Turn off heat.
- With heat off, add the beetroot, raisins and sugar and simmer gently until the sugar is dissolved.
- Add the vinegar, spices and salt and bring to a boil, stirring all the time. The mixture will thicken as liquids evaporate.
- Put the hot jars on a wooden board or cloth and fill to the brim with a jug, holding a plate underneath. Use a knife to remove the air bubbles.
- Place a wax disc, wax side down, on the top and cover with a vinegar proof lid.
- Store in a dry place and leave one month to mature.
Recipe by Margaret aka Mama Bentley