Beetroot Chutney Recipe
Ingredients:
- 4 lb (1.8 kg) beetroot
- 1 large onion
- 1 lb (450 g) raisins
- 1 teaspoon salt
- ½ lb (225 g) white sugar
- 1 pint (570 ml) white vinegar
- 6 peppercorns
- 6 cloves
- 1 tablespoon allspice
Method:
- Wash the beetroot carefully without rubbing the skin and cook gently in a large pan, covering the beetroot with water, until tender.
- Allow to cool, rub off the skins and dice into cubes.
- Peel and chop the onion.
- Put all of the ingredients into a large, heavy based pan, tying the peppercorns and cloves in muslin.
- Bring to the boil very slowly and then simmer gently until cooked and thick.
- Remove the muslin bag and pour into hot, clean, sterilized jars. Seal at once.
- Label with contents when fully cooled.
Makes about 5 lbs (2.3 kg) of Beetroot Chutney.
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Making Your Own Chutney?
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Filed under All Recipes, Beetroot, Chutneys, Onions, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by
Comments on Beetroot Chutney Recipe »
sunshine band @ 12:48 pm
Made this for the first time this morning and it cooked very quickly indeed and seemed to be very dry. Added more vinegar before bottling and still wasn't pourable. Spooned it in and got rid of air pockets.
Not sure where I went wrong there, but it tastes very good.
Is it one to eat straight away, or is it better kept for a couple of months?
Val @ 7:57 pm
I'd give it a couple of months before you eat it, especially as you've added more vinegar.
sunshine band @ 6:37 pm
As it is for Christmas that won't be a problem. Do hope it is OK.
Fab colour though
amanda @ 12:18 pm
Made this today but does not seen to want to thicken do you cover the pan ith a lid, how long should it take to cook
Val @ 2:09 pm
Don't cover with a lid as evaporation is essential. If you've problems with it thickening, try adding some cornflour mixed in a little water.
Sharon @ 9:01 pm
Just making this chutney, first time ever to make one! It is very dry, well mine is turning out very dry! I did add some chilli to it as my friend loves prepared beetroot, from Waitrose that has chilli in it, so I thought I'd give it a bit of a kick….
trish @ 4:39 pm
I made beetroot and ginger chutney for the first time last year, and it was not very succulent, so this year I'll try adding some apples
Margaret @ 7:24 pm
I used this recipe and found it a little dry but rather than add more vinegar I added apple juice which worked beautifully.
Charlie @ 12:22 am
I made some of this today. No problem with thickening although i cooked it in a covered pan.I do like a dark rich chutney with some taste but I think that a tablespoon of allspice was far too much.A level desert spoon would have been plenty.