I love beetroot. I love the colour. I love the way your hands turn bright pink when working with it. Oh the simple pleasures of life in the kitchen. I prefer this chutney to plain old pickled beetroot. If you grow your own this is the perfect way of using it.. The recipe comes from my Mother's old recipe book. Ludicrously simple, you just can't fail. I love it on just about everything. It is perfect with goats cheese and the colour gives wonderful contrast. It keeps for ages in a cool dark place.
1.3Kilos/3 lbs cooked beetroot cubed
225g/ 1/2 lb cooking apples cubed
2 large onions finely chopped
225g/ 1/2 lb sugar
1 teaspoon ground ginger
1 teasp salt
568mls/1 pint malt vinegar
juice of a lemon
Approx 6 warm sterilised jam jars.
Place the vinegar, salt, ginger, lemon juice, and sugar in a large thick based pan.
Add the apples and onions and give it all a good stir.
Boil for20 minutes
Add the beetroot amd boil for a further 15 mins or until nice and thick
Spoon into the warm jars.
Store in a cool dark place
We all know we can't have enough apple recipes, and my lovely French friend G sent me this one to try. She loves finding new recipes, and often uses ingred...