Thursday, 25 March 2021

Chutneys 2 Beetroot


Giving amounts for two different size batches.

Beetroot, scrubbed, topped and tailed then diced (1 cm) no need to peel. 1.5 or 2 kg

Onion, chopped.  3 or 4

Apple,any sort, grated . 3 small or 3 medium eaters, or 1 very large or 2 medium cookers.

Ginger, fresh,diced very small.  30 g or 50g

Mustard seeds.  2 tsp  or 3 tsp

Coriander seeds.  1 tbsp or 1 rounded tbsp

Ground cloves         ditto.             ditto

Ground cinnamon.  ditto.             ditto

Cider vinegar.            700ml.   or 1 litre 

Golden granulated sugar.    700g or 1 kg.

Zest and juice of  4 or 6 limes or 2 or 3 oranges.

The recipe says to put it all in the pan....but last time I put everything but the sugar in until the beetroot was almost ready, to avoid the risk of sticking and burning the pan!

So, all except the sugar in a large preserving (Maslin ) pan, bring to the boil, and simmer stirring occasionally until the beetroot is almost ready, then add the sugar and raise the heat a little until all cooked and reduced and not quite sticking (!) Which it has a tendency to.....

Take off the heat and rest for 5 minutes before potting in HOT jars , using wax circles and wax as before before adding screwtop lids.

If I know that this will be kept for a while, as an additional step to prevent the preserve drying out I put insulation tape around the lid to keep out air and moisture.

I melt candlewax by the waterbath method, wax in a glass jar, placed in a small pan of hot water on the heat.  I keep a screwtopjar especially for the wax then it is to hand and no fuss.

When I came to make the latest batch I was short on beetroot, so added diced apple. Any variety will do, but better one that keeps it shape when cooked.

This definitely improves on keeping!



The Weaver of Grass said...

Because of my poor mobility I no longer cook but I love the sound of that beetroot chutney - I adore beetroot and whenever I make a salad for my tea beetroot always features in it.

The bike shed said...

Love chutney - one of my favourite things - after jam of course!