Beetroot Chutney
A while back, we posted an article on our facebook page (www.facebook.com/buchulife) on fun ways to use beetroot. It seemed to be a very popular post!!
One of our Buchulife fans, Sue Tiley, asked if we could help her find a Beetroot Chutney recipe. So, after scouring the internet for sum ideas. This is the best one we could come up with!
Beetroot Chutney
Ingredients- 1.8 kg beetroot
- 1 large onion
- 450 g raisins
- 1 teaspoon salt
- 225 g white sugar
- 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.
Recipe from: http://www.allotment.org.uk/recipes/chutneys/beetroot-chutney
Hope you enjoy making this chutney! It looks divine : )
