Beetroot Chutney

Beetroot Chutney

6 medium (1 kg) beetroot, peeled and chopped

2 medium (240 g) onions chopped

4 large apples (800 g) peeled and chopped

2 large oranges (440 g) peeled and chopped

1 cup sugar

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 cups white vinegar

Cook beetroot until just tender. Combine beetroot with remaining ingredients in large saucepan. Bring to boil, simmer uncovered stirring occasionally for about 1 hour or until mixture is thick. Pour into hot sterilized jars.

Seal when cold.

Makes about 8 cups.

Apricot Chutney

Apricot Chutney

12 medium ( 1 kg) apricots chopped

3 medium ( 360g) onions, chopped

2 cups brown vinegar

1 cup sultanas

1 cup firmly packed brown sugar

Combine ingredients in a large saucepan. Stir over heat, without boiling, until sugar is dissolved. Bring to boil, simmer, uncovered stirring occasionally for about 1 ½ hours or until mixture is thick. Pour into hot sterilized jars. Seal when cold.

Makes about 5 cups.

Tomato Chutney

Here's the tomato chutney recipe plus a couple of others i use most years for other things as well. The beetroot chutney is great on sandwiches for those who like beetroot but not the mess!
Joann

Tomato Chutney

8 lb skinned ripe tomatoes

2 lb onions mixed with 2 lb apples

3 tablespoons salt

2 lb sugar

2 pints vinegar

2 teaspoons mustard

2 teaspoons curry

2 dessertspoons mixed all spice

Cook until thickened (approx 1 hour.)