Chutney is a sweet, highly seasoned pickle, made from a variety of chopped vegetables, or vegetables and fruits.
This homemade recipe will add a distinctive touch to any meal. Serve it with cold meats, sausages or stews. It is also good to give as a hostess gift when you are invited to dinner. So, make some extra, just in case!
Beet Chutney Recipe
3 lbs beets
1 lb onions
1 lb Granny Smith, or any green apples
2 1/2 cups white or cider vinegar
1 1/2 level teaspoons allspice
1 level teaspoon ground ginger
¼ teaspoon ground cloves
Juice of one lemon
2 teaspoons salt (or less to taste)
2 cups sugar
Clean and cook the beets in a large pot of boiling water until tender. Plunge in cold water, drain and peel off the skin when cool enough to handle. Coarsely grate the beets and finely chop the onions and apples.
Combine the onions, apples, lemon juice, ginger, allspice, cloves and salt in a large saucepan with the vinegar, bring to a boil and simmer for 15 minutes over low heat. Add the grated beetroot and sugar and bring back to boil, stirring often. Cook for 45 minutes or until the mixture thickens to a chutney-like consistency.
Pour the hot mixture into warm sterilized jars or airtight container and seal immediately. Store in a cold place.