Beet Chutney

11 ingredients
6 steps

Ingredients

  • 1 lb beet, cooked, peeled and quartered
  • 2 large apples, peeled, cored and quartered
  • 2 large onions, quartered
  • 1 large green pepper, quartered and seeded
  • 1 (1 lb) package brown sugar
  • 3 cups cider vinegar, 5 per-cent acid strength
  • 1 cup golden raisin
  • 1 tablespoon ground ginger
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin

Directions

  1. 1
    With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
  2. 2
    In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
  3. 3
    Immediately ladle simmering mixture into 8 clean, hot 1/2 pint jars, leaving 1/4 inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
  4. 4
    Process in boiling water bath 15 minutes from time water in canner returns to a boil.
  5. 5
    Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
  6. 6
    Farm Journal's Best Ever Vegetable Recipes.

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