Jam Setting Sugar
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Sweets
Beetroot and Apple Chutney
15 mins
2 hours
Easy
1
Enjoy this delicious earthy chutney served on a lamb pattie with rocket and Greek feta for the ultimate lamb burger. This chutney will keep unopened in a cool place away from direct sunlight for up to 6 months. Once opened, store in the fridge for up to 6 weeks.
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- Ingredients
- Method
Ingredients
- 750g medium sized fresh beetroot
- 1 brown onion, finely chopped
- 2 Granny Smith apples, peeled, cored, finely chopped
- 1 cup apple cider vinegar
- ⅓ cup fresh orange juice
- 1 tbsp lemon juice
- 1 cinnamon stick
- 1 bay leaf
- 2 tsps ground coriander
- 2 tsps ground cumin
- ½ tsp sea salt
- 1¼ cups Chelsea Jam Setting Sugar
Chelsea Products in Recipe
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Very nice, very easy to make, very tasty... even the kids like it...
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Method
Preheat oven to 210°C conventional or 190°C fan-forced. Wrap each beetroot bulb in foil. Place in a baking dish. Bake in oven for 1 hr. Set aside to cool slightly. Using disposable gloves rub skins to remove. Trim the root and stem ends. Finely chop the beetroot.
Place beetroot, onion, apple, vinegar, orange juice, lemon juice, cinnamon, bay leaf, coriander, cumin and sea salt in a large heavy-based saucepan. Bring to the boil, then reduce to low heat and simmer for 1 hr or until the mixture thickens slightly.
Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins. Remove from heat and discard cinnamon stick and bay leaf.
Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.Makes
5 cups
Chelsea Products in Recipe
Jam Setting Sugar
Make jam in minutes!...
Reviews
1
What did you think of this recipe?
Unknown
Very nice, very easy to make, very tasty... even the kids like it...
4
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
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- 125g butter, softened
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- 1 tsp Edmonds Baking Powder
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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