Beetroot and Apple Chutney

On Saturday, the man-who-is-not-my-husband came in from the garden with a large basket of beetroot that was the last of what we had growing in the kitchen garden. As it is not really the time for many salads, it was time to do something else with them!
I still had a bag full of apples in the larder, so I just had to make a batch of chutney!

This is my recipe.

Beetroot and Apple Chutney
makes 7lbs

2 lbs uncooked beetroot
1 lb eating apples
1 lb cooking apples
1 lb onions, finely chopped
2 pints distilled malt vinegar
1 lb granulated sugar
2 cloves chopped garlic
2 tspn ground allspice
1 teaspoon ground ginger
2 teaspoons salt.

1. Peel the beetroot, then chop into 1/2 inch (or even slightly smaller) cubes
2. Peel, core and cube the apples into the same size cubes as the beetroot.
3. Finely chop the onions and the garlic.
3. Put the vinegar and sugar into a preserving pan and gently heat until the sugar has dissolved.
4. Add the beetroot, apples, onions, garlic, spices and salt to the pan. Bring to the boil, reduce the heat and simmer until the beetroot is cooked.
5. Increase the heat and rapidly boil for approx 10 mins, or until the chutney is thick and no liquid remains. Stir frequently as the apples have a tendency to stick to the bottom of the pan, but be careful when you do this as it bubbles fiercely when stirred!
6. Spoon the hot chutney into warm, sterilized jars (a jam funnel makes this easier) cover and seal the jars with lids.
7. Label the jars when cold. Then store in a cool, dark place for at least 2 weeks before eating. Once opened keep in the fridge.

Great with a strong cheese, or with a salad.

Happy eating!