Simple Way to Prepare Any-night-of-the-week Beetroot chutney

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Before you jump to Beetroot chutney recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared burden we have for turning things around. Unless everyone begins to start living a lot more green we won't be able to fix the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some approaches to go green and save energy, generally in the kitchen.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, of course. It's related to being functional, most of the time.

We hope you got benefit from reading it, now let's go back to beetroot chutney recipe. To make beetroot chutney you only need 9 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Beetroot chutney:

1. Get 1.2 kg of beetroots, raw.
2. You need 320 g of chopped white onions.
3. Prepare 4 of peppercorns.
4. Use 4 of cloves.
5. You need 1 tbsp of allspice berries.
6. Use 300 g of raisins.
7. Use 3/4 tsp of sea salt (fine).
8. Provide 400 ml of distilled malt white vinegar.
9. You need 150 g of granulated white sugar.

Steps to make Beetroot chutney:

1. Boil the beetroot until soft but firm(1hour but depends on the size). Peel skin off.
2. Chop beetroot and add to non reactive pan. Add chopped onions and vinegar. Put the spices in a piece of muslin cloth or in a spice ball. Bring everything to a boil.
3. Once warm add sugar and raisins and stir until sugar is dissolved..
4. I used a potato masher to give this chutney a more mashed texture. This chutney feels less runny than others I have tried you may like adding extra vinegar.
5. Pot in sterilised warm jars while hot. Label when cool.

Beetroot chutney is a yummy dish with a wonderful appearance and tastes excellent when mixed with hot rice. Making beetroot chutney is a great way to use up any extra beetroot you may have in the fridge or from the garden. We've used fresh chilli and ginger to give our relish a fiery kick, and sweet red. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Beetroot Chutney Recipe (with Step by Step Photos).

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