Beetroot Chutney Recipe

Name: Beetroot Chutney Recipe
Yield: 4 servings
Ingredients: 1 17/50 kg beetroot cooked skinned and diced; 672 gm cooking apples peeled cored and minced; 448 gm onions peeled and minced grated rind and juice of 2 lemons; 2 tsp grnd ginger; 2 tsp salt; 1 tsp grnd pepper

Vegan Vegetarian

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Ingredients

1 17/50 kg beetroot cooked skinned and diced ⓘ
672 gm cooking apples peeled cored and minced ⓘ
448 gm onions peeled and minced grated rind and juice of 2 lemons ⓘ
2 tsp grnd ginger
2 tsp salt ⓘ
1 tsp grnd pepper ⓘ

Instructions

Method1 Place all the ingredients in a large solid based preserving pan.
(Must not be more than 10in diameter and must not be rimmed or possibly recessed.)
2 Simmer over a low heat till the sugar dissolves 3 Bring to the boil reduce to a simmer for 1 1 1/2 hrs or possibly till chutney is thick.
Spoon into prepared jars seal and label.
Makes: 2.2kg approx

Nutrition & Diet Analysis (per serving)

176 kcal 9% DV

Protein Fat Carbs

Macronutrients

Protein 1.6g 3% DV

Total Fat 3.7g 5% DV

Carbs 35.5g 13% DV

Fiber 2.1g 7% DV

Sugar 26g 52% DV

Electrolytes

Sodium 10018.8mg 100% DV

Potassium 139mg 3% DV

Vitamins & Minerals

Vitamin A 4.3mcg

Vitamin C 21.1mg 23% DV

Calcium 56.5mg 4% DV

Iron 0.8mg 4% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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