How To Cook Beetroot With Chutney
Place the onions apples lemon juice ginger allspice cloves and salt in a pot with the vinegar then bring to the boil and simmer for 15 minutes.
How to cook beetroot with chutney. Method wash and trim the beetroot but do not peel. Put the beetroot in a large saucepan and cover with cold water. Add the cornflour and simmer until cooked through.
Simmer for 10 minutes. Into a large preserving pan over a high heat combine the apples onion vinegar salt and sugar and bring to the boil. Heat slowly without boiling and stir until the sugar dissolves.
When cool enough to handle peel beetroot. Cool for 10 minutes then peel with a vegetable peeler or simply split and squeeze the skin with gloved hands the skin should slip off easily. Spoon the chutney into the prepared jars.
Add the grated beetroot and sugar and bring back to the boil stirring. Once boiling turn down the heat and simmer slowly until the beetroot is tender the liquid is reduced and sticky and the mix has a thick jam like consistency. Boil your beets to boil beetroot add whole beets to boiling water and cook for about 45 minutes depending on their size.
Spoon the hot mixture into clean sterilised jars. Drain and allow to cool fully before peeling and chopping. Bring to the boil and add the beetroot and onion.
Add the curry powder and salt and simmer for another 5 minutes. Mix the vinegar and sugar in a saucepan. 250ml of red wine vinegar.