Beetroot and Ginger Chutney

Last minute Christmas gift panic?!A quick chutney, this is ready for eating almost immediately but will continue to mellow if left to mature. You might even be able to sneak a jar into a last minute Christmas hamper if you make it right away! It should keep in a cool, dark place for up to 6 months, and once opened should be stored in the fridge and eaten within one month. It pairs brilliantly with goats cheese, or alongside cold meats.

Makes 1.5 litres. You will need 6 x 250ml sterilised jars (see post here), with vinegar-proof lids.

  • 500g fresh beetroot, peeled and finely chopped
  • 1kg cooking apples, peeled, quartered, cored and roughly chopped
  • 1 medium/2 small red onion, finely chopped
  • 2.5cm piece fresh ginger, peeled and grated
  • 75g crystallised stem ginger, finely chopped
  • 350g soft light brown sugar
  • 2 tsp seasalt flakes
  • 1 tsp ground allspice
  • 750ml red wine vinegar

Very simply add everything to a large pot, stir to combine and bring to the boil.

Turn down the heat and allow to simmer for an hour, stirring occasionally. The apple should have broken down into a mush by the time the beetroot is tender.

Decant into warm, sterilised jars while still hot and seal.

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