WINTERSPICE BEETROOT CHUTNEY
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!