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Beetroot Chutney        Veg   CD    ACC


Cold  Vegetarian  Vegetables  Dried Fruit   Spices  Accompaniment  Pickles Preserve  Preserves  Preserving   Dairy free  Eggless


900g/2lb Raw Beetroot, Grated
450g/1lb Onions, chopped
675g/1 lb Cooking Apples, peeled cored and sliced
450g/1lb Seedless Raisins
1L/40fl.oz. Malt Vinegar
900g/2lb  Granulated Sugar
2 tbsp Ground Ginger




1. Place all the ingredients in a large pan and bring to the boil. Reduce the heat and simmer for about 1-2 hours or until thick and pulpy.


2. Meanwhile, prepare the jars (see notes below).


3. Spoon the mixture into warm  jars, cover, seal and label (see notes below).




Notes:    see also General preparations


Jars - Use jars which are free from cracks, chips or flaws the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.


Filling and covering the jars  Fill to within 1cm/ inch of the top.  Whilst still hot,  cover with a waxed disc (wax side down) ,  immediately place a cellophane disc over the top then cover with a screw top lid.


Storage Store in a cool dark place for 2-3 months before consuming.











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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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