Chytni Betys (Beetroot Chutney) is a traditional Welsh (Cymric) recipe for classic beetroot-based chutney with apples. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Beetroot Chutney.
1.5kg o fetys wedi eu rhostio, eu plictio a'u torri'n fân
2 nionyn wedi eu torri'n fân
600ml o finegr
675g o afalau coginio wedi eu plicio, eu creiddio a'u torri'n fân
225g o siwgwr brown
croen 1 lemwn wedi ei ratio
sudd 1 lemwn
Dull:
Cyfunwch y cynhwysion i gyd mewn sban fawr dewch a'r cyfan i ferwi yna berwch am awr. Trosglwyddwch y chytni i jariau sydd wedi eu sterileiddio a'u cynhesu mewn popty wedi ei gynhesu i 120°C am 20 munud. Gosodwch gaead gwrth-finegr ar y jariau a cadwch y chytni mewn cwpwrdd oer i aeddfedu am 4 wythnos cyn ei ddefnyddio.
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English Translation
Ingredients:
1.5kg beetroot, baked, peeled and finely chopped
2 onions, finely chopped
600ml vinegar
675g cooking apples, peeled, cored and finely chopped
225g brown sugar
freshly-grated zest of 1 lemon
juice of 1 lemon
Method:
Combine all the ingredients in a large saucepan and bring to a boil before cooking for 1 hour. Transfer the chutney to jars that have been sterilized and warmed in an oven pre-heated to 120°C for 20 minutes. Secure vinegar-proof lids on the jars then keep in cool cupboards for at least 4 weeks to mature before using.
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