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RECIPE OF THE WEEK #463

Beet Chutney

2-3 lb. cooked beets
2-3 medium onions
1/2 lb. seedless raisins
1 teaspoon salt
1 cup brown sugar
1 1 /2 cups cider vinegar
6 cloves
1 teaspoon allspice
1/2 teaspoon mace or nutmeg
6 peppercorns

Peel and dice beets set aside. Chop onions and raisins and place into
a saucepan along with salt, sugar, and vinegar.

Tie spices in cheesecloth, add to mixture, bring to a boil, cover, and simmer until onions are tender, about 20 minutes. Add the diced beets and continue cooking until mixture has softened but the beets retain some texture.

Remove spice bag and pour chutney into hot sterilized jars cover and seal. If you're using within a week or two, there’s no need to sterilize- just cool to room temperature, cover, and refrigerate. Serve chilled. (Makes about 1 quart.)