Beetroot, Apple & Ginger Chutney

  • 1hr 20min
  • Medium

There is therefore no better time than the harvest season to dig out the preserving pan to make this delicious beetroot chutney.

Ingredients
Ingredients

(MAKES 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)

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.

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Organic beetroot
Organic beetroot
£2.99
Organic Red Onions
Organic Red Onions
£2.99
Organic Ginger
Organic Ginger
£2.49
Organic Cider Apple Vinegar 500ml
Organic Cider Apple Vinegar 500ml
£3.99

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."

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