Yesterday I made a chutney using the last of our beetroot, but there wasn’t quite enough for any of the recipes I found and I didn’t see the point in reducing the quantities and making a tiny pan full as it seems to take just as long to be fully cooked anyway! I looked at the quantities in various recipes and then used them to work out how much (in weight) I needed of fruit and vegetables in order to make a batch. We had a sneaky try and it is delicious even though it hasn’t matured yet so I thought I’d share the recipe as it’s a good way to use up the odds and ends once harvesting slows down.
You will need:
500g beetroot, peeled
500g tomatoes (red or green), chopped
500g red onion
500g apple, peeled, cored and diced
300g granulated sugar
250ml-300ml cider vinegar
0.5 tsp mixed spice
1. Either grate your beetroot or dice into small (approx 1cm) cubes. I diced it but I think next time I would grate it, it depends if you want chunks in your chutney!
2. Add all of the other ingredients to the pan and bring to the boil. (I only added 250ml of vinegar as my hob is electric and I never seem to get it to reduce down as much as my neighbour, who has a gas hob. Choose the amount based on your cooking method, how you know your hob performs, and how watery your other ingredients are. You can skim off excess liquid up to the point where the ingredients still look whole, once they start to break down it’s harder to remove ‘spare’ vinegar.)
3. Turn down the heat and allow to simmer until it thickens, stirring occasionally. For this quantity it took about 1hr 45mins to reach the desired thickness. (On various sites I read that it is thick enough when you make a channel with your spoon and it doesn’t get filled in for a few seconds.)
4. Pour your mixture carefully into sterilized jars. I use the oven method of sterilizing, heating them at 110°C for 15-20 minutes. I got a preserving set from the Aldi special buy section which was reduced to £3.99 and it had a wide necked funnel in, which was a big help with getting the mix into the jars, but my granny swears by using a glass jug to pour it in. Seal the lids tightly and leave to cool. (Don’t make the mistake I made first time-use an oven glove to hold the jar and lid!)
5. Store it in a cool, dark place until it matures (or you get too impatient to try it!)
I think this one will taste delicious with gammon in the winter time, it is very sweet (and very purple)! You can always leave out the sultanas and just use less liquid if you want to lose some of the sweetness.
What’s your favourite chutney recipe? What would you eat with beetroot chutney?