How to Make Beetroot Chutney - Sweet, Sour and Spicy Beetroot Chutney!!!
Recipe type: Vegetables
With the New Year right here this beetroot chutney is an amazing accompaniment to any meal, and can also be used as a unique and tasty dip.
- 500ml White wine vinegar
- 600g White sugar
- 400g Chopped onion
- 1kg Beetroot, boiled for 20 minutes, peeled and grated
- 5ml Salt
- 20g Curry powder (of your choice)
- 7.5ml Ground cumin
- 40ml Cornstarch (dissolved in a little water)
- To start, measure out the white wine vinegar, white sugar, and chop the onion.
- The main ingredient is 1kg of beetroot, boiled for 20 minutes, skinned and grated.
- In addition, measure the curry powder, ground cumin, and salt.
- Towards the end of the cooking process you'll also need to dissolve the corn starch in a little water and add this.
- Add the sugar and vinegar to a large pan over medium high heat. Stir this until dissolved.
- As the mixture comes to a boil, add the onion.
- Bring the mixture back to a boil and allow this to cook for 5 minutes.
- Add the grated beetroot to the pan, mix it in, bring the pan back to a boil and continue to cook for a further 5 minutes.
- Add the salt, curry powder and cumin, mix this in and continue to cook for a further 5 minutes.
- Dissolve the cornstarch in a little water and add this to the pan, stirring continuously. Allow this to cook for 60 seconds until the chutney has thickened.
- Pour the hot mixture into sterilized jars, and allow the chutney to cool completely before serving.
- The chutney can be stored indefinitely at room temperature, however, it is advisable to refrigerate after opening the jar.