Beetroot Chutney
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:28pm

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