|Beetroot Chutney (photo courtesy of Country Living)|
If you are interested, here is the recipe for Beetroot Chutney.
3lb raw beetroot, peeled and grated, 2lb cooking apples, peeled, cored and chopped, 1lb onions skinned and chopped, 1lb seedless raisins, 2.1/2 pints malt vinegar, 2.1/2lb sugar, 2 tsp ground ginger and the juice of 1 lemon.
Place all ingredients in a preserving pan and bring to boil. Simmer gently for about 2.1/2 hours, stirring occasionally, until no excess liquid remains and the mixture is thick. Spoon chutney into pre-heated jars and cover with vinegar proof tops.
Just out of interest - after my Fruit Vinegar post the other day I found these two bottles in a charity shop which I thought would be ideal for decanting the vinegar in to.
Perfect - don't you think!