Beetroot and Ginger Chutney (5-6 lb)

A favourite recipe from ” The Women’s Institute Homemade Jams and Chutneys” by Midge Thomas. Serve with hot or cold meats such as roast pork or duck, or however takes your fancy.

Beetroot and Ginger Chutney (5-6 lb)
Print Recipe
Beetroot and Ginger Chutney (5-6 lb)
Print Recipe
  1. Peel and cut the cooked beetroot into cubes.
  2. Place the onions in a large preserving pan with a little of the vinegar and cook for a few minutes to soften. Add the apples and the raisins or dates and continue cooking until pulpy.
  3. Add the beetroot, ginger, salt and half the remaining vinegar. Simmer gently until thick. Stir in the sugar and remaining vinegar and continue cooking until thick again.
  4. Pot into cooled, sterilised jars and seal with vinegar proof lids. Store for 6-8 weeks before using.
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