BEETROOT & MINT
– 1.25kg beetroot, cooked, peeled and finely chopped
Preparing – When cutting beetroot stems, leave about 3cm of stem attached, or the colour will bleed. Wear disposable gloves when preparing beetroot to avoid staining your hands.
– 250g raisins, finely chopped
– 2 onions, finely chopped
– 1 tablespoon salt
– 1 tablespoon ground allspice
– 3 whole black peppercorns
– 150g brown sugar
– 2 cups white vinegar
– 2 tablespoons finely chopped fresh mint
Prepare the beetroot. Combine the raisins, onions, salt, allspice, peppercorns, sugar, vinegar and mint in a saucepan and bring to the boil. Lower heat, cover and simmer for about 1 hour until the mixture has thickened. Stir the mixture often to prevent sticking. Add the prepared beetroot and simmer for a further 20 minutes until all ingredients are thoroughly blended. Remove from heat and allow to cool.
Sourced from Digby Law’s pickle & chutney cookbook.