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 beetroot and apple 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!
How to make beetroot and apple chutney
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 chutney 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.