I have the most brilliant harvest of beetroot this year. One of our families favourite things to pep up a sandwich or cheese on toast is Beetroot Chutney. This is batch number 2.
It is so much milder than pickled beetroot and our children love it too. So on my recent themes of harvest recipes here it is...
3lb Beetroot (cooked and fine diced)
1 lb cooking apples (diced)
1 lb onions (fine diced)
2 tsp salt
1 lb sugar
1 pint brown vinegar
Cook beetroot and chop into a fine dice. Cook onion in a little of the vinegar to soften. Add all of the rest of the ingredients and cook until soft and sticky. Jar and keep for one month before eating.
You do need to keep it for one month or it tastes really sharply of vinegar and it needs to mellow a bit. Great on Cheese butties, with ham, pork pie, with sausages and mash etc. I doubled this batch with 6lb of beetroot (made 7 jars) and have hardly touched the bounty yet!
It does make your house smell of vinegar for a few days! Jo x