Beetroot Chutney

If you have watched any of the Live Shopping shows you’ll know we often get on to the topic of food! During one of the shows Carole commented she was busy making her Beetroot Chutney, we asked if she would mind sharing her recipe and here it is! Do let us know if you make it!

Ingredients
(Makes 5 x 1lb jars)
1.35kg/3lb beetroot
500g/1lb onions, peeled & chopped (Plus tissues for the tears!!!)
600ml/1pt malt vinegar (own brand supermarket brown or clear)
750g/1½lb apples, peeled, cored & chopped
225g/8ozs sultanas or raisins
3tbsp ground ginger
1tsp salt
1kg/2lb sugar

Method
1. Wash the beetroot, cover with water and cook, unpeeled until just tender (45-60minutes). Drain, cool, peel and cut into cubes (or mash if you prefer for a smoother textured chutney).

2. Place onions in a pan with 150ml/¼pt of the vinegar and cook until soft. Add apples, sultanas/raisins and continue cooking until the apple is soft. Add the cooked beetroot, ginger, salt and the remaining vinegar.

3. Simmer gently until thick and you can draw a channel through the chutney. Stir in the sugar, dissolve and continue cooking until the mixture thickens again.

4. Wash the jars well and sterilise. I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on.

5. Pot into the prepared jars. Cool and label. Store for four weeks to mature before eating.

NOTE: I throw Onions, Apples, Sultanas & Beetroot (separately!) into the food processor for a finer chutney.