Beet Chutney

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

• Ready In: 1 hr 35 mins
• Yields: 8 1/2 pints

Ingredients

• 1  lb beet, cooked, peeled and quartered
• 2  large apples, peeled, cored and quartered
• 2  large onions, quartered
• 1  large green pepper, quartered and seeded
• 1 (1 lb) package brown sugar
• 3  cups cider vinegar, 5 per-cent acid strength
• 1  cup golden raisin
• 1  tablespoon ground ginger
• 1  teaspoon salt
• 1⁄8 teaspoon  ground red pepper
• 1⁄4 teaspoon ground cumin

Directions

1. With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
2. 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.
3. 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.
4. Process in boiling water bath 15 minutes from time water in canner returns to a boil.
5. Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
6. Farm Journal’s Best Ever Vegetable Recipes.