BEETROOT, SHALLOT & RAISIN CHUTNEY
Can't remember where I got this recipe from. I'm not a beetroot fan, but on sampling it I could almost like it! I think I would re-name it SWEET BEETROOT & SHALLOT RELISH (it could do with more raisins in it for them to make it to the tit
MethodI pressure cooked the whole beetroots for 20 mins. in 1 pt. water, then peeled and diced them when cooled down. Meanwhile, peel & halve the shallots and put in preserving pan with all ingredients EXCEPT the beetroots. Simmer for about 20 mins. before adding the diced beetroot. Then cook for about 45 mins. until tender & thicker. (Just remembered, I added a tub of stewed apples I had in freezer, probably about 1 lb.). The original recipe pre-cooks the beetroot in boiling water about 50 mins. Then it cooks everything together about 1.5-2 hours until thick.
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