I Need to Harvest My Beetroot!
I've still got a part row of beetroot in the garden and was reminded of this when I came across a recipe in a magazine for Beetroot Chutney, having forgotten which magazine it was I've just had a look on the net and found one which I think is even better!
I found it on BBC-Food website but it's actually a Nigella recipe.
It's for Beetroot and Ginger Chutney and I love ginger so it sounds good to me. It also looks to be really quick and easy to prepare and simple to cook and since I'm a simple soul at heart it looks as though it should suit me down to the ground!
I make my own Cranberry and Clementine Sauce as that's the easiest thing in the world to make and I put it in little jars to give as presents - it always goes down wel,l so depending on how much beetroot I've got I'll probably do the same with this chutney.
Beetroot and Ginger Chutney
You will need 6 x 250ml/9oz sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
500g/1lb 2oz fresh beetroot, peeled, finely chopped
1kg/2lb 2oz cooking apples, peeled, quartered, cored, roughly chopped
275g/10oz red onion, finely chopped
2.5cm/1in piece fresh ginger, peeled, grated
75g/2½oz crystallised stem ginger, finely chopped
350g/12oz soft light brown sugar
2 tsp Maldon salt or 1 tsp table salt
1 tsp ground allspice
750ml/1 pint 7fl oz red wine vinegar
Place the beetroot, apple and red onion into a large pan.
Add the fresh ginger, crystallised ginger, brown sugar, salt and ground allspice.
Add the vinegar and stir to mix well.
Bring to the boil, then turn down the heat and simmer for approximately one hour, stirring every now and again, until the beetroot pieces are tender.
Spoon into sterilised jars and seal. Keep refrigerated and use within four weeks.