Beetroot Chutney

We grew Beetroot for the first time in our garden this year. Unsure what to do with it I made Beetroot Chutney. Here is the recipe.....

first, I pulled up the beetroot. We had some rogue white ones in there too!!! they were washed thoroughly...


I then left around 2" of stalk on the beets and boiled them for around 45 mins.


When soft (like a potato when youre boiling it - test with knife), pull out and leave to cool a little. To remove the skin just hold onto the stalk and twist the beet in your hand and the skin will slip away. (I used rubber gloves so I didn't get pink hands!)


Chop up the Beets to say 1/4" chunks, add chopped onion, peeled cooking apple, some spices of choice, salt, pepper and quite alot of sugar (maybe a whole cup) and enough malt or cider vinegar to cover the mixture. You could use white vinegar, if so I would use half white vinegar half water as it's quite strong. Stew for as long as it needs to get thick and "chutney-ey":


Put into steralised jars. Empty jam jars were quite expensive so I bought Tesco Value Marmalade (19p a jar) and emptied the marmalade down the sink and washed the jars, placed them in boiling water to steralise and then filled with Chutney. For regular jam jars this size, 1kg of veg-fruit mix needed around 500ml of liqued and filled around 2 jars!