Mmm, beetroot. I’ve gone from hating the stuff to having a borderline obsession with it. I can’t get enough of mackarel pate with beetroot, my recent vegan beetroot cake and now I’ve gone all WI and started making chutney!
I love a good chutney and it’s always the first thing I taste test at farmer’s markets or pick up at random fruit and veg shops. So this year I thought I’d get my pinny on and make some myself. And you know what, it’s really easy!
Find good ingredients, cut them up, put them in a pan with all the other stuff and wait for the magic to happen. This beetroot and apple creation goes beautifully with ham, brightens up a sallow ploughmans or adds a bit of interest to a simple salad.
It is great to whip out when friends come round for lunch and costs a hell of a lot less than all those impulsive farmer’s market purchases!
Beetroot and apple chutney
Ingredients (makes 2 medium jar)
100ml balsamic vinegar
40g demerara sugar
1 sprig rosemary
Dice beetroot and apple into 5mm pieces. Chop onion finely.
Mix together with other ingredients in a heavy based saucepan.
Bring to the boil and stir until sugar dissolves. Cover and turn down to a gentle simmer for 40mins.
Remove rosemary and scoop chutney into sterilised jars.