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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 :2386

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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4 cups (about 1 lb) fresh or frozen unsweetened pitted tart red cherries 3 cups (about 3 medium) coarsely chopped, peeled, tart cooking apples 2 cups sugar 1 cup raisins 1 cup chopped onion 1 cup chopped celery 1 cup vinegar 1/3 cup lemon juice 1/2 tsp salt 1/2 tsp ground allspice In 4 quart Dutch oven combine all ingredients. Measure depth of mixture with a clean wooden ruler at start and finish. Bring to boil, stirring often. Reduce heat. simmer, uncovered, 40 min or till mixture is reduce by about 1/3, stirring often. Ladle at once into hot, sterilized half

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5 qt. ripe tomatoes, ground 3 medium onions, ground 3 cups brown sugar 2 cups white sugar 1 tsp. salt 1 pt. vinegar 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice Peel and grind tomatoes and onions. Combine vinegar, sugars, spices and salt in heavy saucepan. Bring to a boil. Add vegetables and simmer over low heat until thick, stirring frequently to prevent sticking or cook in a moderate 350° oven, stirring occasionally to prevent a crust forming on top. Ladle hot mixture in hot jars. Seal at once. Makes 5 pints.