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Chytni Betys II (Beetroot Chutney II)

Chytni Betys (Beetroot Chutney) is a classic Cymric (Welsh) for a traditional farmhouse chutney of beetroot, apples and onions in a sweetened white vinegar base with ginger. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Beetroot Chutney (Chytni Betys).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Additional Time:

(+4 weeks maturing)

Makes:

4 jars

Rating:

Tags : Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1.75kg o fetys, wedi eu scrwbio'n lân
675g o afalau coginio, wedi plicio, eu creiddio a'u torri'n fân
2 nionyn, wedi eu plicio a'u torri'n fân
1 llwy de o halen
1 llwy de o bowdwr sinsur
225g o siwgwr brown
finegr gwyn

Dull:

Scrwbiwch y betys yn lân a thorrwch y gwraidd a'r dail i ffwrd (ond peidiwch a'u plicio). Ychwanegwch i sosban o ddŵr glân berwedig a choginiwch nes yn dyner (rhwng 30 a 50 munud, yn ddibynol ar eu maint). Tywalltwch i ridyll a gadewch o'r neilltu i oeri. Pan yn oer, pliciwch y betys a torrwch yn giwbiau mân cyn gosod o'r neilltu. Nawr cyfunwch yr afalau, nionod, hale, sinsur a'r siwgwr mewn sosban. Ychwanegwch prin ddigon o finegr i archuddio'r cynhwysion a dewch a'r cyfan i ferwi cyn coginio am 20 munud. Ychwanegwch y betys, dychwelwch i ferwi a choginiwch am 15 munud mwy. Tynnwch oddi ar y gwres a gadwwch i oeri ychydig cyn pacio'r cyfan i jariau wedi eu sterileiddio a'u cynhesu yn y popty. Seliwch gyda chaeadau gwrth-fiegr a storiwch mewn cwpwrdd am o leiaf 4 wythnos i aeddfedu cyn eu defnyddio.

English Translation

Ingredients:

1.35kg beetroot, scrubbed clean
675g cooking apples, peeled, cored and finely chopped
2 onions, peeled and finely chopped
1 tsp salt
1 tbsp ground ginger
225g brown sugar
white vinegar

Method:

Scrub the beetroot clean and trim the ends (but do not peel). Add to a pan of boiling, unsalted, water and cook until tender (between 30 and 50 minutes, depending on size). Drain the beetroot and set aside to cool.

When cold, peel the beetroot and cut into small cubes then set aside. Combine the apples, onions, salt, ginger and sugar in a pan.

Add just enough vinegar to just cover, bring to a boil and cook for 20 minutes. Add the beetroot, return to a boil and cook for a further 15 minutes. Allow to cool very slightly then pack into jars that have been sterilized and warmed in the oven.

Seal with vinegar-proof lids and store in a cool cupboard for at least 4 weeks to mature before use.