Recipe Details
Title Beetroot and ginger chutney
Author Nigella Lawson
Portions 100
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 30.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Beetroot500 Gram
Apples, cooking, peeled1 Kilogram
Onions, red, raw275 Gram
Ginger, fresh1 Unit
Stem ginger, in syrup75 Gram
Sugar, soft brown350 Gram
Salt, table1 Teaspoon
Allspice, ground1 Teaspoon
Vinegar, red wine750 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 24
Protein 0.35%
Other Carbohydrate 0.13%
Sugar 6.14%
Fat Saturated 0.03%
Fat Unsaturated 0.03%
Fiber 1.22%
Sodium 1.14%
Salt 1.19%
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Recipe Method
1. Place the peeled and finely chopped beetroot, quartered, cored, roughly chopped apple and finely chopped red onion into a large pan. 2. Add 1 inch piece fresh ginger (peeled & grated), finely chopped crystallised ginger, brown sugar, salt and ground allspice. 3. Add the vinegar and stir to mix well. 4. Bring to the boil, then turn down the heat and simmer for approximately one hour, stirring every now and again, until the beetroot pieces are tender. 5. Spoon into sterilised jars and seal. Keep refrigerated and use within four weeks.
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