Beetroot Chutney

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb onions
  • 3lb beetroot
  • 1 pint vinegar
  • lb apples
  • 1lb sugar
  • ½ teaspoon salt
  • 1 teaspoon Ground ginger


    Boil and chop the onions and beetroot. Put into a pan with the vinegar, the peeled and chopped apples, sugar, salt and ginger. Boil to a thick chutney consistency, which will take about one hour. Pot as usual.