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BEETROOT, SHALLOT & RAISIN CHUTNEY

Submitted by JamJar aka Chutney Queen 17 August 2009

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

 
 
 
 

Ingredients

1 kg raw whole unpeeled beetroots, 1 kg shallots (I used 2 x 300g bags), 2 chopped cloves garlic, 225g raisins (more may be better), 2 tspns. salt 4 tspns. ground ginger, 500g dark brown sugar

Method

I 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.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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