Wednesday, 10 December 2008

Beetroot and Chilli Chutney

This is an unusual jam which works well on it's own with bread, in a cheese sandwich or as a dipping sauce for other meals.


  • 4 beetroots, peeled and chopped into thin strips

  • 2 cooking apples, peeled and chopped into 1/4 inch chunks

  • 4 tablespoons vinegar

  • 4 tablespoons sugar

  • 1 teaspoon salt

  • 1 chili finely chopped

  • 1 teaspoon corn flour


  1. Mix all the ingredients together in a pan.

  2. Simmer for 2 hours stirring frequently or use 'Jam' setting on your bread maker. If the bread maker 'Jam' program doesn't last for 2 hours, repeat it once it has run once.

  3. Heat the jam jars in an oven at 120 degrees for 5 minutes to steralise them.

  4. Use oven gloves to remove jam jars from oven and fill with the marmalade.

  5. Leave to cool with the lids just resting on the top. When cool, tighten the lids and you're done.

Makes 500g (just over a jam jar)

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