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.