Beet Chutney
Ingredients
- 1 lb beet, cooked, peeled and quartered ⓘ
- 2 large apples, peeled, cored and quartered ⓘ
- 2 large onions, quartered ⓘ
- 1 large green pepper, quartered and seeded ⓘ
- 1 (1 lb) package brown sugar ⓘ
- 3 cups cider vinegar, 5 per-cent acid strength ⓘ
- 1 cup golden raisin ⓘ
- 1 tablespoon ground ginger ⓘ
- 1 teaspoon salt ⓘ
- 1/8 teaspoon ground red pepper ⓘ
Instructions
- With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
- In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
- Immediately ladle simmering mixture into 8 clean, hot 1/2 pint jars, leaving 1/4 inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
- Process in boiling water bath 15 minutes from time water in canner returns to a boil.
- Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
- Farm Journal's Best Ever Vegetable Recipes.
Nutrition & Diet Analysis (per serving)
445
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).