My most popular chutney - Beetroot!

That picture makes my mouth water, but then I know how good this tastes and you will too once you make it.

Another Sally Wise recipe and by far and away the one chutney I am asked to make again and again.

People are initially put off that it's beetroot but once they taste it they go back for more - even my very fussy niece "quite likes" it - her words not mine.

Great on sandwiches, with steak as an accompaniment or with chicken - really use it as you wish - maybe eat straight with a spoon - yes it is that good. Oh and hamburgers - this would be wonderful on them too!

I am surprised I haven't blogged about this before because when I lived in the country and had my vege garden I grew beetroot organically and this was how I used it up - allowing me to enjoy it all year round. But I didn't and now I am back in the city where I can't grow a thing I have had to buy beetroot - I cope - but only just!

A couple of steps to this and it is messy - very messy I strongly recommend gloves unless you prefer cerise coloured hands for sometime.


As always I doubled this recipe and had 2 large pots on the go - my advice is don't just too hard to manage but you live and learn - I just wish I could stop army cooking!

Beetroot Chutney

Ingredients

1.5kgs beetroot
500g onions (weight after peeling)
500g granny smith apples (weight after peeling and coring)
Juice of 1 lemon
2 1/2 cups of white or cider vinegar or half and half
1 level or slightly heaped teaspoon of ground ginger (do to your taste)
1 1/2 teaspoons of all spice
1/4 teaspoon ground cloves
2 teaspoons salt
375-500 grams of sugar - this is a preference thing I use 375gms as I don't like it too sweet


Cut the leaves off just leaving a small piece of stalk and place the beetroot in a large pot and cover with water and  bring to the oil and cook until the beetroot are tender. The skins should easily peel off (that is the job I love the most - I have no idea why but I love peeling the skin off with my hands!). I have asbestos hands so can peel them when they are quite hot, you do it when you can - warm is best I think. Cut the stalk and tail off too.

Now grate the peeled beetroot coarsely.

Chop the onions and apples finely and place them into a large heavy based pot with the lemon juice, spices, salt and vinegar and bring to the boil. Cook this for around 15 minutes.

Then put the beetroot and sugar in (I have been known to warm the sugar - comes back to my jam making I think - not necessary but does get it to dissolve quicker).

Bring it back to boiling and stir pretty regularly.

Cook until it is a chutney like consistency - what's that - well you know spreadable not too runny - you will see it - it takes about 45 minutes maybe an hour - just keep a eye on it.

Put into sterlised jars - keeps for at least a year - but it won't last that long - I promise you!!