Beets are another vegetable that can be overabundant at the height of the season, so chutney-making suits them well.
MAKES: About 9 cups
INGREDIENTS:
- 2 pounds raw beets, peeled and coarsely grated
- 1 pound onions, peeled and chopped
- 1½ pounds cooking apples, peeled, cored, and chopped
- 3 cups seedless raisins
- 4½ cups malt vinegar or spiced pickling vinegar
- 4 scant cups sugar
- 2 tsp. ground ginger
INSTRUCTIONS:
- Place everything in a stainless steel preserving pan and stir over a gentle heat to dissolve the sugar. Bring to the boil, then simmer gently for about 1 hour until the beetroot and onions are soft and the chutney is thick but still juicy, stirring occasionally.
- Pour the chutney into hot, sterilized jars and seal.
