Recipe for Beetroot Chutney

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Yield:

2.2 kg

Ingredients:

Amount	Ingredient
17/50 kg	beetroot cooked skinned and diced
672 gm	cooking apples peeled cored and chopped
448 gm	onions peeled and chopped
	grated rind and juice of 2 lemons
2 tsp	ground ginger
2 tsp	salt
1 tsp	ground pepper
448 gm	brown sugar

Instructions:

Instructions: Method
1 Place all the ingredients in a large solid based preserving pan. (Must not be more than 10in diameter and must not be rimmed or recessed.)

2 Simmer over a low heat until the sugar dissolves 3 Bring to the boil reduce to a simmer for 1 1 1/2 hours or until chutney is thick. Spoon into prepared jars seal and label.

Makes: 2.2kg approx

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