Beetroot, Apple & Ginger Chutney
- 1hr 20min
There is therefore no better time than the harvest season to dig out the preserving pan to make this delicious beetroot chutney.
(MAKES 4 X 340G)
900g raw beetroot, peeled and half diced and half coarsely grated
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).
Recipe excerpt from ‘Nurture: Notes and Recipes from Daylesford Farm’ by CAROLE BAMFORD £35. Available HERE or call our Personal Shopping Team 0800 083 1233.
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