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Beetroot
Chutney
This
Beetroot Chutney is ready to eat the next day and will keep for a week
or so but it never lasts that long because it all gets eaten up. It
is excellent with cold meats and salads.
INGREDIENTS
-
Garlic
salt (optional).
-
4-5
beetroot
-
1 red onion.
-
Raspberry
jelly.
-
Vinegar.
1. Boil
about 4 or 5 beetroot with the optional garlic salt.
2. When cool chop up into large pieces.
3. Chop up a raw red onion.
4. Mix the onion with the cooked beetroot and place in a large
jar.
5.
Mix raspberry jelly with half water boiled and cold vinegar.
6. Cover the beetroot and onion in the jars with the raspberry
jelly.
7. Add some peppercorn and seal the jars.
8. Refrigerate.
AUTHOR:
Mary Jenkins Spearwood,
Western Australia
DATE:
13/01/2008
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- USE IT IN YOUR KITCHEN | |
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recipes - great results. |
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lots of valuable information.
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39 recipes
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24 images.
eBook
AU$14.93
Ring-bound AU$23.97
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