Colleen, from Avonhead...
Nana's Beetroot Chutney
This recipe has passed down through three generations at least. Man up and enjoy a real chutney.
2 Votes
Since August 31st
Ingredients
- 4lb cooked, diced beetroot.
- 3lb onions
- 3lb peeled tomatoes
- 2lb sugar
- 2bottles malt vinegar [750mls]
- 6 teaspoons salt
- 1/4 teaspoon cayenne pepper
Directions
- Boil everything together until onions are cooked.
- Thicken with 1 tablespoon flour and 1 dessertspoon turmeric mixed with vinegar.
- Cook until mixture thickens (approx 10-15 minutes)
- Pour into sterilised jars.
- Seal when cool.
| Amount | Cooking Time |
|---|---|
| Makes 6 jars | 1 hour |
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