Recipes

Market Day

Beetroot Chutney

Makes ± 1,5 litres Ingredients 500 ml red wine vinegar 250 g (310 ml) Huletts Treacle Sugar 1 kg beetroot, peeled and finely chopped or grated 2 large onions, sliced 4 Granny Smith apples, peeled and grated 5 ml crushed dried chillies 5 ml salt 5 ml ground cinnamon 2 ml ground cloves 2 ml black pepper 5 cloves of garlic, crushed 15 ml fresh grated ginger

Method

1. Heat the vinegar in a large heavy saucepan and add the Huletts Treacle Sugar.
2. Dissolve the sugar over a low heat and then bring to boil.
3. Put all the remaining ingredients into the pot and simmer for about 30 minutes or until most of the liquid has evaporated and the beetroot is soft.
4. Bottle in sterilised jars while still hot and close immediately.

This chutney will keep for at least 6 months unopened. Once opened store in the fridge.