Recipe Details
| Title | Beetroot and ginger chutney |
|
| Author | Nigella Lawson | |
| Portions | 100 | |
| Created | 16th February 2015 08:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 30.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Beetroot | 500 Gram | |
| Apples, cooking, peeled | 1 Kilogram | |
| Onions, red, raw | 275 Gram | |
| Ginger, fresh | 1 Unit | |
| Stem ginger, in syrup | 75 Gram | |
| Sugar, soft brown | 350 Gram | |
| Salt, table | 1 Teaspoon | |
| Allspice, ground | 1 Teaspoon | |
| Vinegar, red wine | 750 Millilitre |
Special Dietary Requirements Suitability
    |
Allergen Warnings
| No Allergen Warnings at the moment! |
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 24 |  |
| Protein | 0.35% | |
| Other Carbohydrate | 0.13% | |
| Sugar | 6.14% | |
| Fat Saturated | 0.03% | |
| Fat Unsaturated | 0.03% | |
| Fiber | 1.22% | |
| Sodium | 1.14% | |
| Salt | 1.19% | |
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Recipe Method
1. Place the peeled and finely chopped beetroot, quartered, cored, roughly chopped apple and finely chopped red onion into a large pan. 2. Add 1 inch piece fresh ginger (peeled & grated), finely chopped crystallised ginger, brown sugar, salt and ground allspice. 3. Add the vinegar and stir to mix well. 4. Bring to the boil, then turn down the heat and simmer for approximately one hour, stirring every now and again, until the beetroot pieces are tender. 5. Spoon into sterilised jars and seal. Keep refrigerated and use within four weeks.