Beetroot Chutney

A community recipe by Unadulterated me

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 2 jars

Metric Cups

2 teaspoons garlic (chopped)
2 teaspoons fresh ginger (grated)
500 millilitres white wine vinegar
500 millilitres 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)

2 teaspoons garlic (chopped)
2 teaspoons fresh gingerroot (grated)
18 fluid ounces white wine vinegar
18 fluid ounces superfine sugar
1 teaspoon cumin
2 teaspoons cinnamon
2 teaspoons ground cardamom
1 teaspoon ground cloves
2⅕ pounds beets
4 green apples
2 onions
1 lemon (juice)

Method

Beetroot Chutney is a community recipe submitted by Unadulterated me and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook beetroot until tender, cool then peel and dice.

Dice the Onions and Apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.

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.

Bottle into sterilized jars and seal.

Cook beet until tender, cool then peel and dice.

Dice the Onions and Apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.

Add the diced beet, bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken.

Bottle into sterilized jars and seal.

Tell us what you think

What 4 Others have said

The recipe wouldn't thicken and gel, so I simmered it till there was little liquid left then I bottled it. I haven't tried it yet. Pavlos Wollongong...Australia

Posted by Pavlos on 30th November 2014
What a fabulous chutney, deep intensive spiced flavour to go with anything x

Posted by welshcook1948 on 9th August 2014
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 September 2011
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 August 2011