You will need:
1kg Raw Beetroot
500g Apples (Peeled and Chopped)
2 Red Onions (Chopped)
500ml Apple Cider Vinegar
300g Sugar (Granulated or Brown)
2 Garlic Cloves
1tbsp Salt
2tsp Ginger
Method:
1. In a large saucepan; boil your beetroot in boiling water for 30-40 mins. Once boiled, take off the heat and allow to cool. Then once cooled, peel and chop into cubes (I use gloves to stop my hands from staining)
2. Then in a large saucepan, over a medium heat, add the vinegar, onion, apple, garlic and ginger and simmer for 10 mins, until the apples have softened.
3. Add the diced beetroot and sugar and cook for 20-25 mins until the mixture has thickened.
4. Then add the salt.
5. Simply put into clean jars and leave to cool. If you put the lid on while the chutney is hot it will keep an air tight seal. The chutney should keep for up to a year unopened in a cool dry place and when opened keep refrigerated and use within a week.
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