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BEETROOT CHUTNEY

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Serves: 2 jars

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  • Gluten Free
  • Vegetarian
What does this mean?

A lovely, fragrant chutney with hints of Indian spice. Makes a great accompaniment to cheeses and meats, fabulous in sandwiches or stirred through thick Greek yoghurt to make a dip for pitta bread. Makes wonderful gifts at Christmas time packaged in polished jars with decorative labels and fabric covers. http://pic3.picturetrail.com/VOL11/513230/6736796/118275919.jpg

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Ingredients

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  • 2 teaspoons garlic (chopped)
  • 2 teaspoons fresh root ginger (grated)
  • 500 ml white wine vinegar
  • 500 ml caster sugar
  • 1 teaspoon cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 kilogram beetroots
  • 4 green apples
  • 2 onions
  • 1 lemon (juice)

Method

  1. Cook beetroot until tender, cool then peel and dice.
  2. Dice the Onions and Apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.
  3. Add the diced beetroot, bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken.
  4. Bottle into sterilized jars and seal.

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  • Hello In this recipe it says: 2C Wine Vinegar 2C Sugar what is C ? I am guessing cups? I would love to make this if I knew what C was :o) thanks, Jules

    Posted by julesF on 14th Aug 2011 at 16.55

  • Hi - I would like to know if C is cup aswell - usually when making jams etc it is half and half with vinegar to sugar so at a guess I think it is a cup?

    Posted by vixbrown on 23rd Sep 2011 at 11.55