This beetroot chutney is a homemade one that I love to keep at hand for adding to burgers and cold meat platters or as a simple dip for raw vegetables.
To make the beetroot chutney you need:
- 500g fresh beetroot (not ready peeled and pickled), peeled and finely chopped
- 1kg cooking apples, peeled and chopped.
- 275g of red onion, finely chopped
- 2cm piece of fresh ginger, grated,
- 50g crystallised stem ginger, finely chopped.
- 375g soft light brown sugar
- 1 tsp table salt
- 1tsp Ground allspice
- 750ml red wine vinegar.
- Place the beetroot, apple, red onion, gingers, sugar, salt and spice into a large pan.
- Add the vinegar and mix well.
- Bring to the boil and then simmer for around 60 to 70 minutes until the beetroot is tender. Stir every 10 minutes.
- Whilst still warm pour in to sterilised jars and seal. Keep in the fridge and use within 4 weeks.
My children don’t like the lumps of beetroot so I tend to sieve half of the beetroot chutney as I put it in the jars and they will then eat it as a dip. Remember the chutney is very sweet (not good in large quantities if you are on a diet) and does stain clothing so don’t feed little ones too much as it’s high in sugar or let them drop it down them.