How to cook Recipe for beetroot chutney
Beetroot chutney recipe Ingredients
2 medium sized jars:
• 300g (10oz) of whole cooked beetroot cut into 5 - 6mm dice. Ours
were boiled for 45 minutes in water, see here for instructions.
• 150g (5oz) onions, peeled and chopped
• 120g (9oz) cooking apples, peeled and chopped into approx. 5mm cubes
• 40g (1.5oz) demerara sugar
• 1 pinch of dried ginger, about 1/4 of a teaspoon, if you have fresh
ginger, you could try 1 teaspoonful of this very finely chopped and
crushed instead
• 80ml of malt vinegar. Red wine vinegar may be used as an alternative
with possible beneficial results.
• 1 teaspoon (5ml) of salt
Optional, these ingredients will give a slightly stronger and sourer
flavour:
• 1 large clove of garlic, extremely finely chopped or totally crushed.
• 2 tablespoons (30ml) of lemon juice.
This recipe needs to be cooked in a stainless steel or other non-corroding
type of pan with a well fitting lid. Aluminium types are best avoided
as the acid content is quite high.
Mix all the ingredients together into the saucepan making sure that
there is at least 1" (2.5cm) of space at the top for froth and/or
bubbles. Bring to a strong boil whilst stirring regularly. Stir continually
at first to dissolve the sugar. Cover and simmer gently for 45 minutes,
checking and stirring occasionally.
Whilst simmering, prepare the jars. We use empty, clean jam jars that
have the ant-tamper vacuum "dimple" type of lid. The lid
and jar must be thoroughly washed and rinsed. We sterilise the jars
in the oven at 120 degrees C. for 30 minutes and pour boiling water
over the inside of the lid, dry thoroughly whilst hot and keep clean
until used.
When the chutney is cooked, pour carefully into the jars, seal with
the lid immediately and allow to cool. We used a jam funnel (i.e.
one with a wide neck) to assist in getting the chutney into the jars.
When cool, check that the lid seal is good.
This chutney should keep well unopened for months but once opened,
keep it in the fridge. Note that, as with all pickles and chutneys,
there is a possibility that the inside of the lid may become discoloured.
If this happens, check the chutney before use and use immediately.
Your Beetroot chutney recipe is ready now
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