Giving a bright intense ruby hue, this Beetroot Chutney both looks and tastes great. I like to open them about six months after they’ve been made, so the ingredients are out of season and the chutney has had time to set, which makes the flavours both softer and richer.
- 1-1.5 kg (about 4 big) fresh beetroots
- 4 apples, peeled, cored, finely chopped (you can also use quince or pears)
- 2 red onions (or white, or shallots), chopped in slices
- 2 garlic cloves, chopped
- A big thumb of ginger, chopped
- Chilli peppers, chopped
- 500ml (2 cups) white vinegar (or red wine or cider or better: a mix)
- 500g (21/2 cups) white sugar
- 80ml (1/3 cup) fresh lemon (or orange) juice
My tip: Buy and cook the freshest beets you can find. After adding them to the mix, I bring the chutney to a simmer on low heat as this keeps the great ruby colour. Over-heating would cause the sugars to caramelise and darken.
Boil the beetroot until tender, cool then peel and dice.
Dice the onions and apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.
Add the diced beetroot, bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken.
Bottle into sterilised jars and seal.