Eat The Seasons
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Title of recipe*
Beetroot, Apple and Onion Chutney
Name of submitter*
Ingredients (please enter each one on a separate line)*
- 500g cooked and peeled beetroot - 500g (after peeling and coring) cooking apples - 250g onions - 250g soft brown sugar - 1/4 pint malt vinegar - salt and pepper to taste
1. Chop apples, onions and beetroot quite small (1 cm. square) and put into the apples and onion in a pan with the vinegar and sugar. 2. Stir over a medium heat until the sugar is quite dissolved then simmer gently until thick and soft. 3. Season and remove from the heat. Leave to cool for 5 minutes and then add the chopped beetroot and stir really well. 4. Put into sterilised jars, cover and secure tightly when cool.
Comments (any other comments)
Will keep unopened for up to a year, once opened keep in fridge.
Source (The link to a website or cookbook or wherever it came from)