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Beetroot chutney

updated

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Ingredients for 1 servings:

  • 500 g beetroot
  • Salt
  • ½ cup vinegar (red wine vinegar)
  • 500 g sugar
  • 1,000 g preserving aid (Citropekt)
  • 2 tbsp horseradish, grated
  • ½ tsp pepper
  • 1 tsp caraway powder
  • 1 tsp curry
  • ½ bottle of pectin, liquid
  • n. B. Water (salt water)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cook the beets in salted water for about 80 minutes. Peel the beets and puree in a blender. Then bring to a boil with the sugar, citric acid, horseradish, spices, salt, and pepper, and simmer for 15 minutes. Stir in the gelling agent and bring to a boil. Pour into jars while still hot and seal. It goes well with grilled dishes, game, and braised meats.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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