Beet Chutney




1 lb. beets, cooked, peeled and quartered
2 lg. apples, peeled, cored and quartered
2 lg. onions, quartered
1 lg. green pepper, quartered and seeded
1 (1 lb.) pkg. brown sugar
3 cups cider vinegar, 5 % acid strength
1 cup golden raisins
1 tbsp. ground ginger
1 tsp. salt
1/8 tsp. ground red pepper
1/4 tsp. ground cumin


With food grinder using coarse blade, grind together beets, apples, onions and green pepper.

In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.

Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer’s directions.

Process in boiling water bath 15 minutes from time water in canner returns to a boil.

Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.

Farm Journal’s Best Ever Vegetable Recipes

Author's Comments

A crimson colored relish that’s spiced with ginger and cumin.

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