Preparation time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 bunch raw beets, about 5 in total, trimmed and peeled
- 500grams red plums, pitted and roughly chopped
- 1 large onion, finely chopped
- 1 cup red wine vinegar
- 250 cup light brown sugar
- 1 fresh ginger root, peeled and finely chopped (4cm piece)
- 1tablespoons star anise pieces, crushed
- 1teaspoons peppercorns, crushed
- 1teaspoons ground cinnamon
Method
Step 1 of 4
Preheat the slow cooker if necessary; see the manufacturer's instructions. Coarsely grate the beets and put them into the slow cooker pot with all the remaining ingredients.
Step 2 of 4
Mix everything together thoroughly, then cover with the lid and cook on high for 6-7 hours, stirring once or twice, until the beets are tender and the plums pulpy.
Step 3 of 4
Warm 4 clean jars in a low oven for 5 minutes. Ladle the hot chutney into the warm jars, cover the surface with waxed disks, and screw the lids in place. Label and store in a cool place until required. Once opened, store in the refrigerator.
Step 4 of 4
Serve with cheese, cold sliced ham, or with the Zucchini & Fava Bean Frittata.
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