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Beetroot Chutney
A sweet and tangy beetroot chutney that's perfect to serve with cold meats, burgers and pies.
Ingredients
- 500 g beetroot
- 500 g apples peeled and cored weight
- 450 g onions
- 225 g raisins
- 225 g light soft brown sugar
- 425 ml cider vinegar or white wine vinegar
- 1 tsp salt
- 2 tsp dry mustard
- 1 tsp all spice berries
- 1 tbsp black peppercorns
Instructions
Prepare the Beetroot
- Wash any soil off 500 g (1 lb) beetroot and twist off any leaves. Do not cut because the colour of the beetroot will bleed out.
- Wrap the beets in foil.
Cook the beetroot in the oven
- Roast in the oven at 200℃/180℃ (fan) 400℉/375℉ (convection) for between an hour and an hour and a half, depending on the size of the beetroot.
Cook the beetroot in an air fryer
- Roast in an Air Fryer at 180℃/375℉ for 40-50 minutes.
Cook the beetroot in the slow cooker
- To cook in a slow cooker, place the foil covered beetroot on a heatproof plate (or on some crushed foil) in the pot of the slow cooker. Cook on High for 2 hours or on Low for 4 hours.
- Note: the length of time that the beetroot take to cook will depend on their size. You can check whether the beetroot is ready by squeezing it, there should be 'give' when you do. Please be careful as it will be very hot.
- Once cooked, let the beetroot cool a little. Then take them out of the foil and while still warm, slip off the skins (I usually wear rubber gloves, otherwise you end up with purple hands).
Make the Beetroot Chutney
- Peel and chop 450 g (1 lb) onions and 225 g (1 cup) raisins in a food processor. If you don't have a food processor or chopper then you can chop them with a sharp knife.
- Put the onions and raisins into a large saucepan with 1 tsp salt.
- Mix 2 tsp dry mustard powder with a little of the vinegar and add this to pan
- Add the rest of the 425 ml (¾ pint) cider or white wine vinegar and 225 g (1 cup) soft light brown sugar to the pan.
- Put 1 tbsp black peppercorns and 1 tsp of all spice berries into a muslin cloth and tie with string. Then add this to the pan.
- Cook gently until the sugar has dissolved.
- Peel, core and dice 500 g (1 lb) apples and add to the pan. Simmer for 20 minutes until the apple and onion is soft, and the mixture has thickened.
- Finely chop the cooked beetroot. Place a piece of parchment paper over your chopping board if you don't want it to get stained.
- Add the chopped beetroot to the pan.
- Stir well and continue simmering until the chutney is thick and all the ingredients are well blended.
- Remove the muslin bag with the spices inside and ladle the chutney into hot, sterilised jars, cover and seal with a lid.
- You can serve this Beetroot Chutney as soon as it has cooled. However, it will imporove if kept in a cool dark place for a few weeks.
- Serve with cold meats, burgers, sausages and pies. Beetroot Chutney is also delicious on sandwiches.
Notes
Makes 3 x 380 ml (1lb) jars of chutney.
Nutrition
Calories: 42kcalCarbohydrates: 10gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 51mgPotassium: 93mgFiber: 1gSugar: 6gVitamin A: 9IUVitamin C: 2mgCalcium: 7mgIron: 0.3mg