> Recipes > Beetroot

Beetroot chutney

Beetroot chutney

Beetroot chutney

PT2H

Why not try?

1
Cut the beetroot into 1/2 in chunks until you are left with 1 1/8 lb. Place the diced beetroot in a saucepan with the dill, apple, onion, sugar and vinegar. Bring to the boil
  • 1 1/4 lb of large beetroot, raw, peeled
  • 2 red onions, finely chopped
  • 1 Bramley apple, large, peeled, cored and chopped
  • 8 3/4 oz of caster sugar
  • 2/3 tbsp of dill seeds
  • 1/2 pint of red wine vinegar
2
Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid is reduced and sticky and the mix has a thick, jam-like consistency
3
Divide between sterilised jars, store in a cool, dark place and leave the chutney for a week or so to allow the flavours to develop and mature

Ingredients

Metric

Imperial

Comments ()

Beetroot chutney

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...