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Ingredientes
- 1 17/50 kg beetroot cooked skinned and diced
- 672 gm cooking apples peeled cored and minced
- 448 gm onions peeled and minced grated rind and juice of 2 lemons
- 2 tsp grnd ginger
- 2 tsp salt
- 1 tsp grnd pepper
- 448 gm brown sugar
- 750 ml vinevar
Direcciones
- Method1 Place all the ingredients in a large solid based preserving pan. (Must not be more than 10in diameter and must not be rimmed or possibly recessed.)
- 2 Simmer over a low heat till the sugar dissolves 3 Bring to the boil reduce to a simmer for 1 1 1/2 hrs or possibly till chutney is thick. Spoon into prepared jars seal and label.
- Makes: 2.2kg approx
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 693g | |
| Recipe makes 2 servings | |
| Calories 1065 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2397mg | 100% |
| Potassium 863mg | 25% |
| Total Carbs 273.52g | 73% |
| Dietary Fiber 7.3g | 24% |
| Sugars 252.07g | 168% |
| Protein 3.46g | 6% |
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