Beets are a novel but beautiful ingredient in chutney. Their sweetness marries deliciously with apples and helps counter the acidic thrust of the vinegar.
- Portion size 5 servings
- 8 large beets (2 lb/1 kg)
- 1 lemon
- 3 cups chopped peeled apples
- 2 cups granulated sugar
- 2 cups chopped onions
- 2 cups cider vinegar
- 1 1/2 cup raisin
- 1/4 cup diced candied ginger
- 1 teaspoon mustard seeds
- 1/2 teaspoon each salt and pepper
Trim beets, leaving tails intact and 1 inch (2.5 cm) of stems. In saucepan of boiling water, cook beets for 30 minutes or until skins can be slipped off easily; drain and let cool. Slip off skins; dice to make 4-1/2 cups (1.125 L).
Meanwhile, with zester, remove rind from lemon. (Or pare off thin outer rind and cut into thin strips.) Squeeze and strain juice into large heavy nonaluminum saucepan.
Stir in lemon rind, apples, sugar, onions, vinegar, raisins, ginger, mustard seeds, salt and pepper; bring to boil. Reduce heat to low; simmer, stirring often, for 30 minutes or until apples are tender. Stir in beets; cook for 10 to 15 minutes or until thickened.
Remove from heat. Pour into six 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool.
Nutritional facts <b>Per tbsp (15 mL):</b> about
- Protein trace
- Calories 30.0
- Total fat 0 g
- Total carbohydrate 7 g