Beetroot Chutney

Tasty chutney that will accompany almost any snack


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.


Juice Of 1 Lemon
Vinegar 1 pint
Ground Ginger pinch
Demerara Sugar 6 oz
Cooking Apples 1 ½ lbs chopped
Large Onions 2 chopped
Cooked Beetroot 3 lbs
Dry Mustard 1 tesp

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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.
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading


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