Slow Cooker Beetroot Chutney Recipe
This recipe could not be simpler and the bonus is you can make it in the slow cooker! It makes a fabulous accompaniment to cold meats and cheese.
1 bunch of raw beetroot approx 5 medium size trimmed and peeled and grated
500g Red plums stoned and roughly chopped
250ml Red wine vinegar
250g soft light muscovado sugar
4 cms root ginger grated
1 tablespoons star anise pieces crushed in a pestle and mortar
1 teaspoon of peppercorns crushed using a pestle and mortar
1 teaspoon cinnamon.
Preheat the slow cooker and prep all the ingredients.
Put all the ingredients into the slow cooker pot and stir, mixing everything together thoroughly.
Pop the lid on and cook on high for 6 to 7 hours stir once or twice until the beetroot is tender and the plums have plumped.
Carefully ladle into 4 warm sterilized jars , smooth the surface with a teaspoon and cover with a wax disc. Screw the lids in place, label and store in a cool place until needed. Once opened, store in the fridge.