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Beet Chutney takes 10 minutes to prepare.

Beet Chutney takes 25 minutes to cook.

Beet Chutney makes 8 servings.

The ingredients for Beet Chutney are:

I couldn't add into the ingredients to calculate the nutritional values the following
3 whole cloves
3 peppersorns
include these two in the recipe as well as the folowing.
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2 cups-or 1 can of chopped beets(drained)
1/2 med onion chopped
1/2 cup seedless raisins
1/2 tsp salt
1/2 cup sugar
3/4 cup cider vinegar
1/2 tsp allspice
1/4 tsp mace

Here is how you make Beet Chutney:

If using raw beets-peel and diceI use a can of chopped beetsChop the onions and raisins and put in saucepan with salt sugar and vinegar. Tie up spices in cloth bag and add to mixtureBring to a biol, cover and simmer for about 20 minutes until the onions are tender.add the beets and if raw continue cooking till they are tender but not mushy.if using canned, just bring back up to the boil and take off heat. remove spice bag and place in jars.If used within two weeks they don't need to be processed. Serve chilled or room temp.makes 8 servings of 1/4 cups each.comment-I save the beet liquid from the can and use it to make a mock pickled beet recipe using the stems of Swiss chard.-good way to use them up.Number of Servings: 8Recipe submitted by SparkPeople user MEBRAWN.

The nutritional information for Beet Chutney is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 82.1

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 177.3 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 1.5 g
• Protein: 0.9 g