BEETROOT and MINT CHUTNEY

BEETROOT & MINT

CHUTNEY RECIPE

 

alt= beetroot & mint

 INGREDIENTS

– 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.

MORE INFORMATION ON BEETROOT

MORE INFORMATION ABOUT MINT

MORE INFORMATION ABOUT RAISINS

MORE INFORMATION ABOUT CHUTNEYS

 

 

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