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Beetroot
is a much under-rated vegetable. We are continually being asked for new beetroot
recipes and this is the latest that we have tried and comes as a
result of a request from our feedback. This free recipe makes a pleasant, sweet and
fruity beetroot chutney that is not overpowering or excessively thick and heavy.
It makes an ideal chutney for eating with cheese, cold meat or
traditional salads. Care needs to be taken during the final boiling
process but the result is well worth while. We used beetroot bought at
our local supermarket which was not strongly flavoured and we suspect
that the flavour using home grown would be slightly stronger. We are
always interested in our viewers opinion, particularly when it is a
recipe that we have developed ourselves, so, if you try this, let us know the
what you think.
Other popular beetroot recipes on this site include beetroot curry, beetroot and orange salad and beetroot soup (Bortsch). |
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Ingredients
for 2 medium sized jars:
Optional, these ingredients will give a slightly stronger and sourer flavour:
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Method:
This recipe needs to be
cooked in a stainless steel or other non-corroding type of pan with a well
fitting lid. Aluminium types are best avoided as the acid content is quite
high. This chutney should keep well unopened for months but once opened, keep it in the fridge. Note that, as with all pickles and chutneys, there is a possibility that the inside of the lid may become discoloured. If this happens, check the chutney before use and use immediately. If you have a recipe that you think will interest us, send it to us HERE. |
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Updated 10/2/2006 |
All recipes are provided free
on an "as is" basis. For personal use only. Reproduction prohibited
without permission.
© oliver1.co.uk & oliver1.com 2005.