* Exported from MasterCook *
Swazi Beet Chutney
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups beetroot -- grated
1 onions -- grated
1 cups brown sugar
2/3 cup brown vinegar -- (white will also work)
2/3 Tablespoon "spoon" curry powder -- (I'd start with 1 tsp. and add more to taste)
1/2 tsp. salt
1/2 Tablespoon corn flour -- (cornstarch)
Place the grated beetroot and onions into a large pot and bring to a boil.
Add the brown sugar and vinegar and bring to a boil again. Add the curry
powder, salt, and cornstarch and stir well, allowing it to thicken. Spoon
into prepared jars and seal.
Makes about 3 cups (12 one-quarter cup servings)
AuthorNote: I have grown rather fond of beets here. A traditional Swazi
meal consists of rice or corn porridge (which has the consistency of stiff
mashed potatoes), some sort of boiled chicken or beef stew with onions and
carrots, potato salad, a squash of some kind, and a serving of beet
chutney, which adds a nice sweetness to the ensemble. I didn't realize
that I liked beets until I got here. Not that I disliked them, but I guess
I've never been presented with so many opportunities to eat them until
now. So here is the recipe that Antonio and Jose were using for their
chutney, just in case anyone reading this is a fan of beets and would like
to tap into the Swazi inside of them.
ChupaNote: I used cider vinegar & curry powder mix from the bottle. Lovely
blend of flavors.
Cuisine:
"African"
Source:
"Claire Berman @ The Food Outcast blog"
S(Internet Address):Chupa Babi Oct 2012
Yield:
"3 cups"
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Per Serving (excluding unknown items): 63 Calories; trace Fat (1.5%
calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 112mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 902231 0 0 2703 492 0 0
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