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Wednesday, 27 July 2016

Making Bottled Curry Beetroot

I love vegetables and can not imagine cooking for anyone who is not as sold on the idea of fresh veggies as I am. However, sometimes this quest for making fresh veggies land me in hot water when I buy too much at the local vegetable market. This is what happened recently when I got beetroot at an incredibly good price! Has that ever happened to you as well? As beetroot does not have a very long shelf life there was nothing else for it, but to bottle the excess. I share my recipe for bottled curry beetroot with you in today's blog.

Chop a kilogram of cooked beetroot into blocks. If you prefer, you may also slice or grate the beetroot.

Put the chopped beetroot and 1 1/2 cup (375 ml) sugar in a large cooking pot.

Add 2 cups (500 ml) water and 2 cups (500 ml) white vinegar to the pot.

Add 1/2 (2,5 ml) teaspoon salt and 1/2 (2,5 ml) teaspoon pepper. Put a cinnamon stick in the pot.

Chop two onions and fry these in a pan in some hot oil.

Add 1 teaspoon (5 ml) curry paste and 1 teaspoon (5 ml) crushed ginger to the pan and fry this with the onions.

Add this to the pot and bring everything to the boil. Allow to boil for 5 minutes.

Mix 50 ml maizena (cornflour) with water and add this to the pot to thicken the sauce.

Remove from the heat as soon as the sauce is thickened and bottle in sterilized bottles that seal tight. It can keep for months if sealed properly.

You may of course be tempted to keep some aside for a 'taster' as well ;-)

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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