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Full Online Book HomeLearning KitchenPreserving - Beetroot Apple And Onion Chutney
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Preserving - Beetroot Apple And Onion Chutney Post by :amabaie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2328

Click below to download : Preserving - Beetroot Apple And Onion Chutney (Format : PDF)

Preserving - Beetroot Apple And Onion Chutney

1 lb. cooked and peeled beetroot, cold (about 1 cm. square)
1 lb. (after peeling and coring) cooking apples
1/2 lb. onions
1/2 lb. soft brown sugar
1/4 pint malt vinegar
salt and pepper to taste


Chop apples and onions quite small (1 cm. square) and put into a pan with the vinegar and sugar. Stir over a medium heat until the sugar is quite dissolved then simmer gently until thick and soft. Season and remove from the heat. Leave to cool for 5 minutes and then add the chopped beetroot and stir really well.

Put into sterilised jars, cover with jam pot covers and secure tightly when cool. Try to use plastic lined lids as the vinegar reacts with the metal ones and can cause the chutney to taste awful.

Note:It's fantastic with cold meats or in a cheese sandwich.

Goes well with a nice strong sharp cheese

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