Just Beet It -Beetroot Chutney

Chutneys....as a child I remember these pickled jars of wonder sitting at the back of a press gathering dust in our house. Chutney just wasn't something top of our list and I really don't know why. But that all changed when my dad got a poly tunnel and one Summer, after getting rather heavy handed with the tomato seeds, he gave my mother the gift of 'tomato glut' ...every year she tells him to reduce the amount he sows and he says he does, but every year... the same gift! I needn't tell you chutneys are a great way to preserve vegetables -but don't think you have to wait til you've grown your own. This beetroot chutney is the number one favourite with everyone in our house and is taken from Darina Allens Forgotten Skills of Cooking -a brilliant cookbook. Whenever we are visiting mum one of the first or last things we all do (depending on what's in our own larders) is pop out to the scullery and check the stocks in the 'chutney press' assessing how many jars we might take unnoticed! You will never be short of a gift for someone when you have a jar of this beautiful pinkish purpely delisciousness in your press.

What you need;

  • 900g fresh beetroot peeled and diced
  • 450g onion diced
  • 450g cooking apple peeled and diced
  • 25g fresh ginger root finely grated
  • 1tsp salt
  • 600ml cider vinegar
  • 350g granulated sugar
  • 6x 200ml jars sterilised (see below)

Hands Off  My Beets!

What you need to do;
My Baby Baby Beetroot
  • Taking a large stainless steel pot throw in your beetroot, apple, onion, ginger, salt and vinegar bring to a simmer keep and cook for 1 &1/2 hours or until the apple puffs up -don't forget to stir.
  • After this add the sugar and cook for about 20 mins until the chutney thickens -I removed the lid for part of this to drive off some of the water.
  • Carefully pour the hot chutney into the jars, pop the lids on and allow to cool.
  • Enjoy with some nice cheese, an avocado mackerel salad or my favourite a roast chicken sandwich...AMAZING!
  • Open the window and keep kitchen door closed or the smell of vinegar will be everywhere!
  • You could use some latex gloves to prevent your hands going pink.
  • To sterilise the jars -heat oven to 180'C/Gas 4 and place your clean jars inside for 20 mins.
  • Pour the hot chutney into hot jars -hot into cold and the glass could shatter.