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
- Wash and trim the beetroot, then peel. Cut the beetroot into 1cm/½in cubes.
- 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.
- 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.
- 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.