Recipe Beet chutney

Chutney de betteraves
Preparation time:
40 min
Difficulty:
Community rating:

Ingredients

Number of persons: Diversi vasetti
  • 1 kg di barbabietole cotte, tagliate finemente a dadini
  • 1/2 o 1 cucchiaino di chiodi di garofano
  • 500 g di cipolle (metà rosse e metà bianche), a fette
  • 1/2 o 1 cucchiaino di pimento di Giamaica
  • 750 g di mele sbucciate, senza torsolo e tagliate a pezzi (o congelate)
  • 1/2 o 1 cucchiaino di cannella
  • 250 g di uvetta o altra frutta secca
  • 1 cucchiaino di zenzero
  • 1 kg di zucchero di canna
  • 2 cucchiaino di sale
  • 850 ml di aceto di mele (preserva il colore rosso)

Recommended products

We recommend: Le Vasetti Le Parfait Super > Vasetto - 0,5 l (Diametro : 85)

Preparation

  1. Sterilize the jars by placing the clean jars in an oven at 100 ° C or at the lowest possible temperature. Do not make them touch or do not close them.
  2. Place the onions and apples in a small amount of water and cook them until tender. Stop the fire.
  3. Add the beet, grapes and sugar, then simmer until the sugar is dissolved.
  4. Add the vinegar, spices and salt, bring to a boil, continuing to stir. The preparation will thicken at the same time as it evaporates.
  5. Place the hot jars on a wooden tray or a cloth and fill them to the edge with a ladle, holding a plate below. Stir with a knife to remove the air bubbles.
  6. Close Le Parfait Great.
  7. Store in a dry place then let stand for a month.

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