Recipe Edit

Please either as many details as possible, boxes with * are essential

Title of recipe*
Beetroot and ginger chutney

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
500g/1lb 2oz fresh beetroot, peeled, finely chopped 1kg/2lb 2oz cooking apples, peeled, quartered, cored, roughly chopped 275g/10oz red onion, finely chopped 2.5cm/1in piece fresh ginger, peeled, grated 75g/2½oz crystallised stem ginger, finely chopped 350g/12oz soft light brown sugar 2 tsp Maldon salt, or 1 tsp table salt 1 tsp ground allspice 750ml/1 pint 7fl oz red wine vinegar

Method*
Place the beetroot, apple and red onion into a large pan. Add the fresh ginger, crystallised ginger, brown sugar, salt and ground allspice. Add the vinegar and stir to mix well. Bring to the boil, then turn down the heat and simmer for approximately one hour, stirring every now and again, until the beetroot pieces are tender. Spoon into sterilised jars and seal. Keep refrigerated and use within four weeks.

Serves 1.5 litres Add image

Comments (any other comments)
Less than 30 mins preparation time 1 to 2 hours cooking time

Source (The link to a website or cookbook or wherever it came from)
http://www.bbc.co.uk/food/recipes/beetrootandgingerchu_90622