INGREDIENTS(makex 4 x 340g)
- 900g raw beetroot, peeled and half diced and half coarsely grated
- 450g onions, chopped
- 450g cooking apples, peeled, cored and diced
- 25g fresh ginger, peeled and grated
- 600ml cider vinegar
- 350g caster sugar
- salt and pepper (optional)
OTHER JAMS AND PRESERVES
Winter Spiced SauerkrautJAMS AND PRESERVES / WINTER
There is therefore no better time than the harvest season to dig out the preserving pan to make this delicious beetroot chutney – a recipe from our founder Carole Bamford’s new book NURTURE: NOTES AND RECIPES FROM DAYLESFORD FARM.
‘Autumn is a time for harvesting but also for making sure we store and preserve that harvest so that nothing perishes and goes to waste. It’s the perfect time to turn fruit and vegetables into jams and chutneys. With a large orchard at the farm, apples are something we regularly have a glut of so our chefs are often playing around with them, using different partners to create different styles. Here, the earthy yet sweet beetroot is a good match, while the ginger gives the chutney a lovely warming kick.’
First, sterilise your jars. Preheat the oven to 120°C/gas 1⁄2. Wash the jars in soapy water and rinse well, then put on a baking tray in the oven for 10 minutes. Switch the oven off and leave the jars inside while you get on with the chutney.
Place everything except the sugar into a heavy-based pan. Bring to the boil then reduce the heat and simmer for 11⁄2 hours.
Add the sugar and cook for a further 20 minutes until thickened, stirring occasionally to prevent the mixture sticking to the pan. Taste, and add seasoning if required.
Pour the chutney into the warm sterilised jars (it is important that the jars are warm, as cold ones may crack when the hot mixture is added). Seal with the lids and store in a cool, dark place, where the chutney will keep unopened for up to 12 months (once opened store in the fridge and eat within 2–3 weeks).