Beetroot Chutney Recipe at MyDish

Beetroot Chutney

3 stars based on 3 reviews Rate this Recipe

Method

  • 1. Cook onions first in the vinegar and then add the chopped apples, chopped beetroot and the rest of the ingredients leaving the sugar to the end to taste.

  • 2. Pot in sterile jars.

  • 3. Will keep for 1-2 months.

    • Comments Add your comment

    • Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.

      by Cyberman on Fri Aug 14 2009   reply to this comment

    Ingredients

    • 3 lbs Cooked beetroot
    • 2 chopped Large onions
    • 1 ½ lbs chopped cooking apples
    • 6 oz demerara sugar
    • pinch ground ginger
    • 1 pint vinegar
    •  juice of 1 lemon
    •  salt
    • 1 tesp dry mustard

    By Views 3468  Added Sun Nov 30 2008


    Tasty chutney that will accompany almost any snack

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