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Wednesday, December 2, 2009

South African Indian Mango Beetroot Chutney Recipe

South African Indian Mango Beetroot Chutney Recipe

Chutney Recipe
Durban South Africa has one of the largest concentrations of Indian people outside of India and South African Indian food recipes are a source of pride.

South African Indian Mango Beet Chutney Recipe

Use Mango Beet chutney in place of relish, mustard, ketchup and salsa.
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Use Mango Beet chutney in place of relish, mustard, ketchup and salsa. Beets and mangoes are among the sweetest natural foods and contain even more sugar that carrots. 

Prep time: Cook time: Total time:
Beta vulgaris or beets come in a range of colors, from dark red to red-and-white striped to deep gold to milky white. Beets are mainly grown for their large roots but the leaves can also be eaten as spinach. In South Africa beets are widely grown in home gardens throughout the country. 


South African Indian Mango Beet Chutney Recipe


Ingredients

1 large can beets and liquid
½ onion, finely chopped
¼ cup balsamic vinegar
1 cup sugar
2 cups dried finely chopped mango
1 cup golden raisins
1 tablespoon minced garlic
¼ teaspoon ground cloves
3 cups water

Directions

Add all ingredients together, stir well and simmer 30 minutes, stirring constantly. Slowly pour chutney into a 2-quart jar. Allow to cool on the counter. Perfect on fish and chicken. 



Did you know?
In South Africa beets are widely grown in home gardens throughout the country
What is chutney you ask, popular in South Africa, chutney is a sort of a combination pickle and preserve. It is usually made rather sweetly and very hot, and is eaten with curry and rice.

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