Beetroot Chutney Recipe

This one works best using white vinegar and white sugar to enhance the lovely beetroot colour

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:

  1. Wash the beetroot carefully without rubbing the skin and cook gently in a large pan, covering the beetroot with water, until tender.
  2. Allow to cool, rub off the skins and dice into cubes.
  3. Peel and chop the onion.
  4. Put all of the ingredients into a large, heavy based pan, tying the peppercorns and cloves in muslin.
  5. Bring to the boil very slowly and then simmer gently until cooked and thick.
  6. Remove the muslin bag and pour into hot, clean, sterilized jars. Seal at once.
  7. Label with contents when fully cooled.

Makes about 5 lbs (2.3 kg) of Beetroot Chutney.

Filed under All Recipes, Beetroot, Chutneys, Onions, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by Val

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