Beetroot Chutney

A beautifully coloured chutney with a good, spicy flavour.

2 hours

Prep Time

(2)

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Ingredients

1kg beetroot
500g onions
2½ cups malt vinegar
1 Tbsp salt
2 cups Chelsea White Sugar
1 tsp ground allspice
1 tsp white pepper
1 tsp ground ginger
½ cup Edmonds Standard Grade Flour
½ cup malt vinegar

Method

Steam or boil the unpeeled beetroot for 30 minutes or until tender.
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.
Put the vegetables in a preserving pan with the first measure of vinegar and bring to a simmer. Cook until the onion is tender.
Add the salt, sugar, allspice, pepper and ginger and boil for 25 minutes, stirring occasionally.
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.
Pack into sterilised jars and cover tightly. Keep for at least 2 weeks before using.

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Annemarie

This is always a favourite with family and friends. I often make it and give away as a Christmas present. Great recipe, easy to follow. I always check this recipe as my Edmonds book (1998 ed) doesn't say when to put the beetroot back in. I've penciled it in now.

Dwayne

Absolutely Delicious. Been a huge hit with family an friends

Beetroot Chutney

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