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Tasty Curry Beetroot Chutney

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The best Tasty Curry Beetroot Chutney recipe bottled to store. Easy South African salad, canned for a side dish, with apple cider vinegar.

  • Author: FillMyRecipeBook
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 3 cups, 3 x 500g 1x
  • Category: Chutney, salad, pickles, relish
  • Method: Stove top No Bake
  • Cuisine: South african

Ingredients

Scale
  1. 2 Cups of berry or apple cider vinegar
  2. 1 1/2 to 2 cups of sugar
  3. 2 star anise (optional)
  4. 6 cups of grated cooked beetroot (or uncooked)
  5. 2 onions grated (or rings if desired)
  6. 1/2 cup chopped fresh coriander
  7. 1 Tbsp of mild curry powder or toast masala
  8. 1/2 tsp of ground ginger
  9. 1 tsp of Himalayan salt
  10. 3 Tbsp of cornflour (mix with a little water for a paste)

Instructions

  1. In a saucepan heat the vinegar and sugar, stirring. Add the anise and bring to a boil.
  2. Add beetroot and onion and coriander and all other spices. stir.
  3. Bring this mixture to a boil the lower the heat and simmer for about 10 min until beetroot and onion are soft.(if you used cooked beetroot then it will not take that long. check it)
  4. Add the cornflour paste and simmer stirring continuously until thickened.
  5. Fill warm jars with this hot chutney, seal.
  6. leave to cool.
  7. Store in cool place or fridge. 

Notes

In this recipe i used cooked beetroot, but can use raw ones to. This recipe is amazing as a salad or a chutney.

Find it online: https://www.fillmyrecipebook.com/tasty-curry-beetroot-chutney/