Beetroot and ginger chutney


chopped beetroot

beets chutney

beetroot and ginger chutney

Today’s Guardian had an article in its food blog about adding a reddish tint to vegetables to make them more appealing on the Christmas table. Why not just go for an authentic reddish veg, such as beetroot? This chutney was simple to make, the most time consuming part being the peeling of the vegetables and it tastes yummy.
You’ll need:

  • 1/2 kilo beetroot, peeled and chopped into small pieces
  • 1 kilo cooking apples peeled and roughly chopped
  • 3 to 4 medium size red onions, peeled and chopped
  • 75 g crystalized ginger, chopped into small pieces
  • up to two inches root ginger, peeled and grated
  • up to ½ litre red wine vinegar
  • one glass orange juice
  • 250 grams light brown sugar
  • 1 heaped teaspoon ground allspice
  • 2 tablespoons of dry fried sunflower seeds
  • 1 tablespoon salt

Basically put all the ingredients (apart from the sunflower seeds which I added in the last ten mins) in a large saucepan and heat until the mixture boils, then lower heat, stir from time to time and allow to simmer, uncovered, for up to one hour.

When it has cooled, it can be served with cold (or hot) meats, cheese and adds a tangy flavour to foods which might otherwise be a bit bland in flavour.

You can also scoop some of it and put it in a sterilized jar and seal. A nice Xmas present. The above amount is enough for about five jars of chutney. Lovely.
This is a variation on a Nigella Lawson recipe


apples and crystalized ginger

cooking beets

mix the ingredients and cook

and cook

and allow to simmer...

jar it

chutney to go


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