Beetroot chutney:
Cooking time approx 40 min
1lb of onions, chopped
1 lb of granny smith apples or other crisp eating veriety, peeled and chopped
3 lb of cooked beetroot
1 pint spiced vinegar( I use Sarson's Malt spiced pickling vinegar or a mixture of this and cider vinegar. I always make sure I add a teaspoon of dried pickling spices if the vinegar isn't already spiced)
2 teaspoons of salt
1 lb of white sugar
- Chop the onions
- Cook the chopped onions for a short time in a little of the vinegar
- Add the rest of the ingredients ( the beetroot should be diced in very small pieces)
- Boil steadily stirring from time to time until the chutney thickens ( the vinegar will evaporate a little)
- Pour into jars
The flavours will blend and improve with age! I certainly wait at least three weeks before opening a jar...




