Beetroot Chutney Recipe- FoodBuzz

LIST OF INGREDIENTS:

1kg of cooked beets, cut into small cubes

1/2 or 1 teaspoon of cloves

500g onions (half red, half white), minced

1/2 or 1 teaspoon of allspice

750g apples, peeled, cored and cut into pieces (or frozen)

1/2 or 1 teaspoon of cinnamon

250G raisins or other dry fruit

1 C. coffee ginger

1kg of brown sugar

2 tbsp. salt

850 ml of apple cider vinegar (preserves the red color)

NUMBER OF PERSONS:

Several jars

Preparation:

1. Sterilize jars by placing clean jars in an oven at 100 ° C or as low as possible. Do not make them touch or close them.
2. Place onions and apples in a small amount of water and cook until tender. Stop the fire.
3. Add the beetroot, the grapes and the sugar, then simmer until the sugar is dissolved.
4. Add the vinegar, the spices and the salt, bring to a boil while continuing to stir. The preparation will thicken as it evaporates.
5. Place the hot jars on a wooden tray or tea towel and fill them to the edge with a ladle, holding a plate underneath. Stir with a knife to remove air bubbles.
6. At the top of the jar, place a wax disc, wax down, then cover with a vinegar resistant lid.
   Store in a dry place and let rest a month.