Beetroot chutney

Ingredients for 1 servings:

• 500 g beetroot, cooked
• 2 apples, sour
• 200 ml apple cider vinegar
• 200 ml water
• 4 tbsp brown sugar
• 100 g raisins
• 2 tsp mustard seeds
• 1 tsp salt
• 1 bay leaf
• 4 grains allspice
• 2 carnations
• 2 onions
• 1 garlic clove(s)
• ½ tsp cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

makes 8 small glasses

Finely dice the onions, peeled apples, and beetroot. Crush the garlic. Bring the water to a boil with the vinegar, sugar, salt, and mustard seeds. Place the remaining spices in a tea bag and add. Add all the other ingredients. Bring back to a boil, then simmer on low heat for about 45 minutes, stirring occasionally. The chutney is ready when the liquid has almost completely evaporated. Pour into small twist-off jars while still hot. This spicy and fruity beetroot chutney is an ideal accompaniment to cheese, cold roasts, grilled dishes, and all kinds of vegetables. It also makes a lovely gift!