Helens Bay Organic Gardens

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Bacon and Leak Stirfry Beetroot Chutney Beetroot Soup Braised Cavolo Nero Carrot & Parsnip Soup Chard 'n' Chilli Soup Chilli Greens Colcannon Casserole of Cavolo Nero (Italian Black Kale) Vegetable Curry Crispy Duck Legs Student's Hotpot Pumpkin Pie Maltese Rabbit Swiss Chard & Leek Risotto Salmon Pastry Bake Beetroot Chutney A recipe for sweet chutney much loved in the McCormick household. 3 lbs beetroot 1.5 lbs apples 1 lemon 2 onions (large) 0.5 tsb. ground ginger 1 tsb. salt 0.5lbs sugar 1 pint apple vinegar Boil beetroot in salted water. Finely chop onions and add to vinegar with chopped apples, sugar, salt, ginger, and juice of lemon. Boil for 20 minutes. Peel boiled beetroot and cut into cubes. Add to vinegar mixture and boil altogether for 15 minutes. Leave to cool and then bottle.