Beetroot Chutney

Beetroot Chutney

RTE Food was asking yesterday on Twitter how we eat beetroot. I personally love beetroot and grow it every year. I pickle it, make chutneys, soup and risotto with it. So basically, I love beetroot (by the way, if you grow your own, you can pick some of the smaller leaves for your salad - just be careful not to pick too many leaves as it can kill the plant). I will also try a sweet version of samosas soon as I saw a recipe in Reza's Indian Spice cookbook. But anyhow, here is the recipe for beetroot chutney. I have also seen a recipe that includes orange juice and zest - so basically you can vary any recipe. As always, your imagination is your limit.

• 1.5kg cooked beetroot, cut into small cubes
• 450g onions, chopped
• 450g Apples, chopped
• 450g sugar
• 600ml white wine vinegar
• 2tsp salt

Put the chopped onions and vinegar in a large saucepan, heat gently and bring to a simmer. Add the beetroot, apples, sugar and salt and bring to the boil. Once boiling, reduce the heat and simmer gently until the chutney thickens.Stirring occasionally to prevent sticking to the bottom of the saucepan
Pour or spoon into hot sterile jars and cover tightly with lids. Store in a cool dark place and leaven for at least 2 months before opening. Once opened refrigerate.

Bon Appetit