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Beetroot Chutney
Preserving beetroot into a chutney
Ingredients
1 kg beetroot
500 g onions
2 & 1/2 cups DYC malt vinegar
1 tablespoon salt
2 cups sugar
1 teaspoon ground allspice
1 teaspoon white pepper
1 teaspoon ground ginger
1/2 cup Edmonds plain baking flour
1/2 cup DYC malt vinegar
Method
Cook unpeeled beetroot for 30 minutes or until skins slip off easily
Mince or finely chop onions and beetroot
Put into preserving pan with first measure of vinegar
Boil until onion is tender
Add salt, sugar, allspice, pepper and ginger
Boil for 25 minutes, stirring occasionally
Mix flour and second measure of vinegar to a smooth paste
Stir into pan and boil for 5 minutes. Pack into sterilised jars
Makes about 3 x 350 ml jars.
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