In fact, it might just become your new favorite thing to spread on toast, pair with cheese, or spoon straight out of the jar ...

For this recipe you will need two 500ml/18fl oz sterilised jars. Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and ...

Clean the jars and lids with hot soapy water and rinse well. Drip dry upside down, then place in a low temperature oven (100°C), for 20 minutes. Wash, peel and slice the beetroot into thinly ...

Put the beetroot in a large saucepan and cover with ... Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets.

I pack the cleaned fruit or vegetables fairly tightly into a sterilised jar then pour on the boiling liquid and seal immediately. Imagine a thinly sliced piece vs a whole baby beet or a quarter of ...

First of all, cut the beetroot and take it in a jar, add green chilies and ginger to it, mix a little water and make a smooth puree. 2. Put semolina, curd, salt and beetroot puree in a bowl and ...