Beetroot chutney

Foraging diaries # 20 / Chutney diaries # 2: Crab apple.

Beetroot is a versatile vegetable. It can be boiled, deep fried, baked, thinly sliced and eaten raw and it also makes a delicious chutney.

This recipe is from Darina Allen's book and I would recommend anyone who likes beetroot to try it.

Serves: 1 litre jar.

Ingredients:

• 500g raw beetroot, peeled and finely chopped
• 250g onions, diced
• 250g crab apples, peeled and diced
• 15g ginger, grated
• 1 tsp salt
• 350ml cider vinegar
• 20g granulated sugar

Method:

1. Put the beetroot into a stainless steel pan with the onions and apples. Add the ginger, salt and vinegar.
   
   
   
   
   
   
   
   
   
2. Cover and simmer for about 1-1½ hours, until the beetroot is soft and the apples have cooked to a fluff. It took me 40 min!
   
   
   
   
   
   
3. Then add the sugar and cook for a further 15-20 min, until the chutney is thick.
   
   
   
4. Pot into sterilised jars with vinegar-proof lids, making sure there are no air gaps.
5. Store in a cool, dark place.
6. Refrigerate after opening.