Friday, January 6, 2012

Beetroot Chutney.

This morning I harvested the beetroot & ended up with a 5kg load. I've never grown beetroot before, but it was just so easy. I love to eat beetroot, especially roasted, but the only way the boys will eat it currently is if I make it into a chutney.

So, guess what I did today? I made up 22 jars of it.

Here's the recipe - it's one of the easiest recipes around.

Beetroot Chutney

2 kg cooked beetroot
1 kg onions
4 cups sugar
2 tsps allspice
2 tsps mustard seeds

2 tsps coriander seeds

10 peppercorns

2 tbsps salt

4 cups vinegar

1 cup plain flour
  1. To cook the beetroot, cut off all of the tops, & place the beetroot in a large saucepan, cover with water & simmer until tender.
  2. Remove skins when cool enough to handle.
  3. Finely chop the beetroot & onions in a food processor, (this is best done in several small lots). Use an on/off motion as they must be finely chopped & not a puree.
  4. Combine all ingredients (except the flour) in a large pot. Bring to the boil & gently cook for about 50 minutes.
  5. Mix the flour to a smooth paste with cold water.
  6. Add to the mix, stirring to thicken & boil for approximately 5 minutes more.
  7. Pack the chutney into hot sterilised jars, cover and label.

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