Maria’s Beetroot Chutney
Summary
Servings:
1
Prep time:
30 minutes
Description
Maria’s beetroot chutney
Ingredients
- 1 teaspoon sea salt
- Pickeling spice mix, secured in a muslin bag or strainer (see note)
- 1 kg beetroot, cooked and chopped into cubes
- 350g apples, peeled, cored and finely chopped
- 350g onions, finely chopped
- 300g granulated sugar (see note)
- 300ml white vinegar or white wine or cider vinegar
Instructions
- Put the chopped onion, vinegar and spice bag mix into a pan and heat until simmering.
- Add the beetroot, apple, sugar and salt and bring to the boil.
- Reduce the heat and gently simmer with the lid on until the chutney starts to thicken.
- Remove the lid and allow the liquid to reduce.
- Remove the spice bag.
- Spoon the chutney into hot sterilised jars and put the lid on immediately. If you want to seal the jars properly put into hot water and boil for 10 minutes; if not ,store in a cool dark place. Refrigerate after opening.