I've been making...

[shiney]

Beetroot chutney and I am dead chuffed with myself!

I got a huge bag of beets in my organic box this week and thought it would be a good idea to make some chutney for us and for xmas pressies.

If you'd like the recipe...let me know, it's pretty easy but you'll have pink fingers for a while.

[2steps]

@pink fingers. I had the same when I did my pickled beetroot. beetroot chutney sounds interesting, what do you serve with?

[shiney]

I serve it with any salad or whack it in a sandwich with cheese etc, if you dare to eat it very very carefully!

We have a little bit to test with our salad tonight.

Recipe later.....tea beckons.

[Wombat]

Onya shiney, well done!

Nev

[Andy Hamilton]

Wheres the recipe then??



I have loads of beets left from the allotment

[shiney]

It's coming Andy, I am up to me neck in pickled onions and shallots. Boy, do they make your hands oniony!

I'll whack it on later ~ promise.

[Milims]

Don't eat too much - it turns your wee pink!!

[shiney]

I'll try not too, thanks for the info, I would have been a 'wee' bit worried!

OK here's the recipe....

3lb beetroot
1 half pounds apples,
2 onions
1 pint vinegar
1/2 tsp ginger
1/2 oz salt
juice of 1 lemon
1/2 pound sugar

Boil the beetroot until tender, when cold peel and cut into little cubes. Peel and cut the onions and apples very small and boil for twenty minutes with the vinegar, salt, sugar, ginger and lemon juice. Add the prepared beetroot and boil for another 15 mins. Pot and cover.

Keep an eye on your boiling pan to make sure the mixture doesn't burn.