...A bit of food for thought

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...