Beetroot chutney

Beetroot chutney

By
From
The Margaret Fulton Cookbook
Makes
6 x 250 g jars.
Photographer
Geoff Lung

Good with ham, cold pickled pork or corned meats.

Ingredients

Quantity Ingredient
1kg cooked beetroot
500g onions
2 cups sugar
1 teaspoon allspice
5 black peppercorns
1 tablespoon salt
1/2 cup plain flour

Spiced vinegar:

Quantity Ingredient
60-90g mixed pickling spice
2 1/2 cups vinegar

Method

  1. To cook the beetroot, cut off all but 5 cm of the tops. Simmer in unsalted water until tender. Drain and remove skins when cool enough to handle. Grate or finely chop the beetroot and onion. This can be done in a food processor, in several lots. Use an on and off motion as vegetables must only be finely chopped, not puréed. Combine the beetroot and onion with sugar, allspice, peppercorns, salt and enough spiced vinegar to cover, bring to the boil and gently cook about 25 minutes. Mix the flour to a smooth paste with cold water and add to the beetroot, stirring to thicken. Boil for approximately 5 minutes. When cool, ladle into hot sterilised jars and seal. Label and store in a cool dark place.
  2. Spiced vinegar: Boil the mixed pickling spice (a mixture of mustard seeds, allspice and peppercorns available from health food stores) with the vinegar for 5 minutes. Strain when cold.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again