How To Make Beetroot Chutney In A Slow Cooker

Bring a large saucepan of water to the boil over a high heat. Stir until the sugar has dissolved. Blend or process remaining beetroot until smooth.

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Add the chopped fruit and vegetables and stir well.

How to make beetroot chutney in a slow cooker. Prop the lid open i use the handle of a wooden spoon and cook for a further 2 3 hours or until the chutney reaches the consistency you want thick with a bit of syrupy liquid is good. Boil steam or microwave beetroot until tender. Wash the beetroot and cut off the stems.

Add the vinegar and sugar to the slow cooker basin and switch on to high. If the clear line that is created stays clear for a few seconds it s done. Drain off the water.

Put the lid on tightly and cook on high for 5 6 hours or until the chutney is a thick consistency. Put all ingredients except for beetroot into large pan and boil until tender step 3 add beetroot and boil for further 10 minutes. Bring to the boil then simmer for 40 mins.

Add the chilli red onion salt garlic ginger and beetroot. Stir over high heat without boiling until. Place over a medium heat and bring to a simmer.

When cool enough to handle peel beetroot. Method heat the red wine vinegar and sugar until the sugar is dissolved. In a preserving pan or your largest saucepan mix together all the ingredients well.

Finely chop half the beetroot. Add the diced beetroot and return the mixture to a. Simmer for 10 minutes stirring occasionally until the apple pieces have softened to a purée.