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http://www.lifestylefood.com.au/recipes/10739/beetroot-chutney

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Beetroot Chutney

Ingredients

Method

  • 1.

    Cook the beetroot in a pot of boiling water until tender. When cool enough to handle, peel and coarsely chop.

  • 2.

    Combine the beetroot and onion with vinegar, sugar, salt, the spices and pepper. Then transfer the mixture to a pot and gently simmer for about 30 mins. (If the mixture is too thin, combine the flour with a little water, before mixing it in and cooking for another 10 mins or so.)

  • 3.

    Pack the chutney into clean, hot jars when cool.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Beetroot Chutney.

 
 

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Posted by Karen1961Report
Loved this easy recipe i also added cranberries 1/4 cup ..... yep and i could eat it with a spoon. Thanks Kaz
Posted by Greta8Report
I made this recipe and it was just gorgeous. Could just eat it off the spoon. yum yum. I grated the beetroot instead of chopping it roughly, much, much easier to spread on your hamburgers. I also use cornflour as I have a members of my family that cannot tolerate gluten, so I used cornflour instead, so they can enjoy this gorgeous chutney.