Beetroot is a much under-rated vegetable. This recipe makes a sweet and fruity chutney suitable to serve with cheese, cold meats and salad.
- 300g (10oz) of whole cooked beetroot
- 120g (5oz) onion, peeled and chopped
- 120g (4.5oz) cooking apples, peeled and chopped into approx 5mm cubes
- 40g (1.5oz) Demerara sugar
- ¼ tsp ground ginger
- 80mls malt vinegar
- 1tsp salt
Sterilise 2 jam jars in the Simmering Oven for approx 20mins.
Mix all the ingredients into a saucepan and bring up to the boil, stirring gently. Place the lid onto the pan and place in the Simmering Oven for 45 minutes.
When the chutney is cooked, set aside for 10 minutes, and then pour carefully into the warm jars. Store in a cool and dry place. Keep open jars covered and store in the fridge.
By Sue Eggleston