Beetroot Chutney

Ingredients

kg beetroot cooked skinned and diced
672 grams cooking apples peeled cored and chopped
448 grams onions peeled and chopped
grated rind and juice of 2 lemons
2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon ground pepper
448 grams brown sugar
750 mls vinevar

Preparation

1
Method1 Place all the ingredients in a large solid based preserving pan. (Must not be more than 10in diameter and must not be rimmed or recessed.)
2
2 Simmer over a low heat until the sugar dissolves 3 Bring to the boil reduce to a simmer for 1 1 1/2 hours or until chutney is thick. Spoon into prepared jars seal and label.
3
Makes: 2.2kg approx

Tools

 



Yield:

8.0 servings

Added:

February 10, 2010

Creator:

Anonymous

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