Beetroot Chutney

A beautifully coloured chutney with a good, spicy flavour.

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Prep Time: 2 hours Servings: 4 cups
  • 1kg beetroot

    500g onions

    2½ cups malt vinegar

    1 Tbsp salt

    2 cups sugar

    1 tsp ground allspice

    1 tsp white pepper

    1 tsp ground ginger

    ½ cup Edmonds standard flour

    ½ cup malt vinegar

  • 1. Steam or boil the unpeeled beetroot for 30 minutes or until tender.

  • 2. When the beetroot have cooled a little, rub off the skins and finely chop the beetroot and onions – you can do this in a food processor.

  • 3. Put the vegetables in a preserving pan with the first measure of vinegar and bring to a simmer. Cook until the onion is tender.

  • 4. Add the salt, sugar, allspice, pepper and ginger and boil for 25 minutes, stirring occasionally.

  • 5. Mix the flour to a smooth paste with the second measure of vinegar, add to the pan and bring to the boil, stirring. Simmer for 5 minutes.

  • 6. Pack into sterilised jars and cover tightly. Keep for at least 2 weeks before using.

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