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Chytni Betys (Beetroot Chutney)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original Recipe Cynhwysion


List of Ingredients




1.5kg beetroot, baked, peeled and finely chopped
2 onions, finely chopped
600ml vinegar
675g cooking apples, peeled, cored and finely chopped
225g brown sugar
freshly-grated zest of 1 lemon
juice of 1 lemon

Recipe



Combine all the ingredients in a large saucepan and bring to a boil before cooking for 1 hour.

Transfer the chutney to jars that have been sterilized and warmed in an oven pre-heated to 120°C (250°F) for 20 minutes.

Secure vinegar-proof lids on the jars then keep in cool cupboards for at least 4 weeks to mature before using.