Billionhbn Advertising

securedownload1.gif  +27  (0)72 4884 290                                    securedownload.gif

Pickled Beet Chutney Recipies

Feel free to share on any Social Media Platform but remember to always recognize the author and the website the post are from. You don't even need to copy/paste to share. All the social networking platforms links are below on the page.

Ingredients:

  • 2 Large onions finely chopped.
  • 750ml (25.4 fl oz) Sugar.
  • 500ml (17 fl oz) Brown vinegar.
  • 45ml (1.5 fl oz) Maizena cornflour prepared with water.
  • 15ml (.51 fl oz) Curry powder.
  • 6 cups Cooked beetroot cut to small pieces.  
  • 5ml (.17 fl oz) Salt.

Method:

Mix sugar and vinegar in a saucepan on low heat untill sugar are dissolved. Heat to boiling point and ad beetroot and onions in saucepan. Boil another 5min and mix curry, salt and cornflour with a little bit of water together in saucepan to form a paste and stir the beetroot thoroughly together.

Cook another 5 minutes.

Pack beetroot into hot sterilised jars and seal.


Bestandele:

  • 6 Koppies gaar beet in blokkies.
  • 2 Groot uie fyn gekap.
  • 750ml (25.4fl oz) Suiker.
  • 500ml (17fl oz)Bruin asyn.
  • 45ml (105fl oz) Mielieblom aangemaak met water.
  • 15ml (.50fl oz) Kerrie poeier.
  • 5ml (0.17fl oz)Sout.

Metode:

Meng suiker en asyn in kastrol verhit oor lae hitte en roer totdat die suiker op gelos het. Verhit tot by kookpunt en voeg dan die beet en uie by. Kook 5 minute. Meng dan die kerrie, sout en mielieblom met bietjie water tot 'n pasta en voeg by beet in en roer goed deur.

Kook nog 5 minute.

Skep warm in gesteriliseerde bottels in en veseël.


Ingredients:

  • 500ml ( 17 fl oz) Cider vinegar or white wine vinegar.
  • 400g (14 oz) Brown sugar (any sugar will work).
  • 300g (10.6 oz) Sultanas.
  • 300ml (10.1 fl oz) Water.
  • 4 Chopped onions.
  • 4 Peeled and diced Apples,.
  • 2 Tablespoon mustard seeds.
  • 1 Tablespoon mixed spice.
  • 1 Cinnamon stick.
  • 1kg (2.2 lb) Diced courgettes.
  • 1kg (2.2 lb) Chopped tomatoes.
  • 1 Teaspoon Salt.

Method

Put the vinegar, water, sugar and spices in a very large pan. Heat and stir, until the sugar dissolves then add the rest of the ingredients with a teaspoon of salt.

 

Bring back to a simmer. Simmer uncovered for 2½ hours until it gets thick and chutney like. Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 4 weeks before opening. 

Note: To sterilise the jars wash the jar in normal hot water and soap. Wash until it is clean.

Preheat your oven till 140ºC | 284°F and then put your bottles on a baking sheet and place in the oven for about15 minutes. Turn off the oven and let cool in the oven.


 

Make a free website with Yola