Christmas Beetroot & Mint Chutney

Christmas Beetroot & Mint Chutney

Ingredients:

1 kg beetroot – cooked

1 large red onion

2 Cox’s eating apples

375g red wine vinegar

500g soft brown sugar

1 tablespoon concentrated mint sauce

½ tablespoon mustard seeds

½ tablespoon coriander seeds

1 teaspoon grated ginger

1 teaspoon Maldon salt

2 bay leaves

1 ½ teaspoons freshly chopped mint

Tools:

Large steel heavy based pan

Chopping knife

Measuring spoons

Wooden spoons

7  x 227g ( ½ lb) jars

Method:

§  Chop the beetroot, onion and apples into small cubes.

§  Put all ingredients into pan except the freshly chopped mint.

§  Slowly dissolve the sugar until you don’t hear any “crunching” on the bottom of the pan.

§  Bring to boil over a medium heat.

§  Reduce heat and simmer for at least 1 hour – until syrupy – stirring more frequently towards end.

§  When done, add the freshly chopped mint.

§  Whilst chutney cooking – heat jars in hot oven.

§  When chutney ready, pour hot chutney into hot jars sealing with lid immediately. 

§  Allow to cool before labeling.

§  Store in cool dry place.

Once opened, store in fridge and use within 4 weeks.

This chutney is good with soft cheeses, cold gammon/ham or hot lamb.
Let us know what you put it with! 

Enjoy!

Beetroot Chutney - Member Ang Cass

Ingredients:
1 kg uncooked beetroot
500g onions
750g cooking apples
500g seedless raisins
3 tbs ground finer
1 kg granulated sugar
1 ltr malt vinegar


Peel and grate beetroot, apples and onions.  
Put in pan with other ingredients.
Bring to boil
Simmer until thick.


Pot up in previously sterilised jars.


Eat


or why not buy some at the Blackwater Country Show on 24 June 2012!