Beetroot Chutney Recipe
I'm a great fan of beetroot - I love the sweet earthy flavour and the smell of it freshly boiled. I always grow several rows in the garden and look for ways to preserve it when we've eaten our fill with late summer salads. Pickled beetrot can be very acid but this chutney captures its mellow flavour and rich colour without too much vinegar. It goes very well with cold meats and cheese.
- 2lb cooked beetroot (not in vinegar), peeled and diced
- 1lb onions, peeled and chopped
- 1lb apples, peeled, cored and sliced
- the juice and rind of 1 lemon
- 1 pint distilled malt vinegar
- 2 level teaspoons ground ginger
- 1/2 level teaspoon salt
- 8oz raisins
- 8oz granulated sugar
- Put all the ingredients, except the beetroot, into a saucepan (see picture 1).
- Bring the mixture to the boil (see picture 2) and then cover and simmer for half an hour, stirring occasionally.
- After half an hour you should have a mixture resembling the one in picture 3.
- Add the beetroot (see picture 4) and cover the saucepan again.
- Now simmer for an hour or so until the mixture thickens and resembles picture 5.
- Allow to cool a little and then put into sterilised jars and store in the fridge.
Prep Time: 20 minutes
Cook Time: 100 minutes
Yield: 4 medium jars