Spiced Chunky Beetroot and Apple Chutney

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This lovely fusion of earthy sweet beetroots, apples and spices works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue relish for just about anything and is a wonderful partner to cheese.

  • 600g/1lb 5oz raw organic beetroot
  • 150ml red wine vinegar
  • 1 red onion, roughly chopped
  • 2 large cooking apples peeled, cored and roughly chopped
  • 200g/7oz granulated or brown sugar
  • large pinch of sea salt
  • few grinds black pepper
  • 5ml/1tsp all spice
  • pinch of dried chillies (to taste)
  • 5ml/1tsp cumin
  • 5ml/1tsp ground ginger

Method

  1. Wash and trim the beetroot, then peel. Cut the beetroot into 1cm/½in cubes.
  2. Put the vinegar, red onion, beetroot, apple and all the spices into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple and beetroot pieces have softened to a purée. Sprinkle in the sugar and stir until dissolved. Cook for 1 hour, or until the mixture is thick, glossy and jam like. Just before the end of cooking, season with salt and pepper. Remove from the heat.
  3. Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids.
  4. The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened.

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